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Libyan Shakshuka (Eggs Poached in Tomato Sauce)

Course Main Dish
Cuisine Libyan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author International Cuisine


  • 3 jalapeños stemmed, seeded, and finely chopped
  • 1 small yellow onion chopped
  • 6 cloves garlic crushed
  • 1 tsp. ground cumin
  • 1 tbsp. paprika
  • 1 28-oz. can whole peeled tomatoes, undrained
  • 8 eggs
  • 1 ⁄2 cup crumbled feta cheese
  • 1 tbsp. chopped flat-leaf parsley
  • Warm Libyan bread Khubitz howsh for serving
  • 1 ⁄4 cup extra-virgin olive oil
  • Salt to taste


  • Heat oil in a 12" skillet over medium-high heat.
  • Add chilies and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes.
  • Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
  • Put tomatoes and their liquid into a medium bowl and crush with your hands or a wooden spoon.Add crushed tomatoes and their liquid to skillet along with 1⁄2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes.
  • Season sauce with salt.
  • Crack eggs over sauce so that eggs are evenly distributed across sauce's surface.
  • Cover skillet and cook until yolks are just set, about 5 minutes.
  • Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.
  • Sprinkle shakshuka with feta and parsley and serve with Libyan bread, for dipping.