Eggs in Shakshuka Recipe

Eggs in Shakshuka

Serves 3 to 6 (1-2 eggs each)


  • 1 jar (24 oz) Metropolitan Market Shakshuka Sauce
  • 6 eggs
  • Salt and pepper, to taste
  • Optional toppings:
  • Plain Greek yogurt, crumbled feta cheese, fresh cilantro or parsley


  1. Place a 12-inch skillet over medium-high heat. Add sauce and bring to a simmer. Adjust heat to keep just below a simmer. With back of a large spoon, make six indents, evenly spaced, in sauce for eggs. Crack an egg into each “dip.” Sprinkle eggs with salt and pepper, as you like.
  2. Cover skillet and cook for 5 to 10 minutes, until eggs are cooked through.
  3. Serve with your favorite toppings and crusty bread, hot rice, or another cooked grain.


Amount Per Serving (based on 361 servings)
Calories: 170
Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 185 mg
Sodium: 430 mg
Carbohydrates: 11 g
Fiber: 3 g
Sugar: 7 g
Protein: 9 g
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