Shakshuka with Spicy Yogurt

Shakshuka, a dish that originated from North Africa but is also very popular in the Middle East, is a flexible and flavorful dish that can be enjoyed for breakfast, lunch, or dinner! I call it flexible because you can sub in many different veggies and herbs based on what you have on hand. It also comes together in one pan in under 30 minutes!

I serve the shakshuka right from the oven-safe pan, giving people spoons to top their grilled and buttered bread. The spicy yogurt sauce is an optional addition to either swirl into the shakshuka itself or keep on the side for people to add to their bread.

Shakshuka with Spicy Yogurt

Prep Time15 minutes
Cook Time15 minutes


  • 1 tbsp Olive oil
  • 1/2 white onion, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 28 oz. can of whole, peeled tomatoes in juices
  • 1/2 cup spinach
  • 3 large eggs
  • 1/2 cup crumbled feta (for topping)
  • Chopped cilantro, dill, and/or mint (for topping)
  • Pine nuts (for topping)
  • Sliced avocado (for topping)
  • Hot sauce (for serving)
  • Sliced and buttered baguette (for serving)

Spicy Yogurt (Optional on the Side)

  • 1/2 cup plain Greek yogurt
  • 1 tbsp chili crisp (my favorite brand is from Trader Joe's) or sambal oelek (can find in the international isle of most grocery stores)


  • Preheat the oven to 375 degrees F.
  • Add olive oil to a large, oven-safe pan and turn heat to medium-high. Once hot, add chopped white onion and let simmer for 2-3 minutes.
  • While the onion is cooking a bit, slice the baguette and add butter inside each piece. Place on a baking sheet and set aside.
  • Once onion is fragrant, add cumin, paprika, cayenne pepper, and salt and pepper to the pan and stir. Add the full can of tomatoes and mush/loosely chop up the whole tomatoes with a wooden spoon to release their juices. Stir and reduce heat to low. Let simmer for 10 minutes or until tomato juices have thickened.
  • Stir in the spinach until wilted.
  • Create a little "well" inside the tomato juices and crack an egg into it. Do this 3 total times for each of the eggs.
  • Place the oven-safe pan in the oven to cook the eggs a little bit, for 5-7 minutes. Place the baking sheet with the baguette in the oven at the same time.
  • Once the egg whites are no longer transparent and set, take the pan out of the oven and top with crumbled feta, chopped herbs, pine nuts and sliced avocado.
  • Make the yogurt by mixing in the chili crisp or sambal oelek.
  • Serve the shakshuka with the grilled bread, hot sauce, and spicy yogurt.

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Thanks for visiting my site! My name is Madison, a Minneapolis native with a passion for all things food. I started out posting about Minneapolis restaurants, but I have since moved to London and developed my passion for cooking at home, making staying in special, and hosting dinner parties. Read more about my story here

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