Home » Best Shrimp Shakshuka with Chunky Tomato Sauce
| |

Best Shrimp Shakshuka with Chunky Tomato Sauce

Ready to try a delicious breakfast? Then you must try my Best Shrimp Shakshuka with Chunky Tomato Sauce. This is my version of a traditional Middle Eastern breakfast dish

This recipe contains a spicy herb chunky sauce along with poached egg yolks and tender shrimp. 

The best part is shrimp breakfast recipes are perfect for any time of day such as dinner!

Affiliate Link DisclosureThis post contains links to products I love. If you click through the links provided, we may receive a small commission at no additional cost to you.

best shrimp shakshuka with chunky tomato sauce

What is Shakshuka?

Shakshuka is a dish that consists of eggs poached in a flavorful tomato sauce along with bell peppers and onions. It is a popular dish in the Middle East and North Africa. The traditional version of North African Shakshuka doesn’t contain meat.

I kept some of the traditional ingredients such as red bell pepper, onion and cumin and also added my own twist with the prawns, orange bell pepper, Aleppo pepper and Everything Spicy Seasoning from Flavor God (There’s a coupon code at the bottom!)

Warning: Your taste buds will be alive when you eat this delightful meal! 

More breakfast recipes to try next time:

Quick and Easy Southwest Tofu

Perfectly Chewy Ube Mochi Waffles

Refreshing Broccoli Smoothie with Mango

Ingredients needed

  • large eggs
  • peeled shrimp
  • canned whole peeled tomatoes
  • red bell pepper  
  • orange bell pepper  
  • white onion , sweet onion can be used
  • garlic cloves
  • aleppo pepper you can sub with sweet paprika and cayenne mixed together
  • everything spicy seasoning, you can sub with cajun seasoning or cayenne
  • cumin ground  
  • black pepper  
  • kosher salt  
  • extra-virgin olive oil
  • italian parsley  
ingredients for shrimp shakshuka

How to make Shrimp Shakshuka

Start with adding the olive oil to a large skillet over medium-low heat. Add the onions, peppers and garlic. Turn the heat down to low and let the veggies cook for about 8-10 minutes until the onions are nice and sweaty. Then add all the spices. Let the spices cook with veggies for about 2-3 min. 

Add the peeled whole tomatoes and gently crush them with a big wooden spatula. Let it simmer for 5-7 min. 

Now is the best time to taste test your sauce if you want to adjust the heat of the spices or add additional salt.

Gently place the shrimp into the tomato sauce, spacing them out. Let them boil in the tomato sauce for about seven minutes. When they start to turn opaque in color, they are done.

Carefully crack one egg into a separate bowl then add it into the pan one by one, keeping them intact.  Let the dish simmer on low heat for 20-25 minutes. Don’t disturb the eggs.

The dish will be done when the egg whites are cooked all the way through and the yolk is shiny yet firm. You can always undercook the egg a little if you prefer runny yolks. Sprinkle with fresh Italian parsley and fresh cracked black pepper.

Other ways to customize Shrimp Shakshuka

This Shakshuka recipe can be made several different ways. You can omit the shrimp and make a vegetarian Shakshuka with adding cooked lentils, fava beans or black beans. 

I use Argentinian Red Shrimp from Trader Joe’s as I like the meaty-lobster like texture it has. But any type of shrimp or prawns works in this easy recipe.

Avocado slices are delicious on top along with green onions. 

You can use green bell peppers. 

Squeeze lemon juice on top to make it a more Mediterranean dish and top it with feta cheese. 

Instead of using canned whole tomatoes, regular tomato sauce works along with a spoonful for tomato paste and add in cherry tomatoes to make it more thick and chunky. 

If you can’t locate Flavor God seasonings, you can substsitute with your favorite spicy seasoning or cajun seasonings. 

Hot sauce, red pepper flakes, harissa paste or chili sauce can be used if you want more heat. 

Add a touch of heavy cream to make a tomato cream sauce. 

Another great alternative to shrimp is using ground turkey or another protein to add it.

​What to serve with Shakshuka

Serve this with warm pita bread or Naan. To keep it gluten free, use Almond Flour tortillas instead of pita. If using store bought pita or naan, you can warm it up in the oven for a few minutes and brush it with a little olive oil or butter and add a touch of salt on top.

For a more comfort food feel, roasted potatoes are amazing with this dish along with adding a side of bacon or creamy grits. 

best shrimp shakshuka with chunky tomato sauce

Storing Shrimp Shakshuka

Leftovers can be stored in an airtight container in the fridge and are best to consumed the following day.

Quick tip

If you eat up all the poached eggs in the dish and have left over sauce, save it for the next day and cook up more eggs on the side, then serve the peppery  tomato sauce on top of the eggs! 

In need of a healthy dinner recipe or a dessert idea for your next brunch? Be sure to subscribe to my newsletter and receive delicious recipes sent straight to your inbox!

Use coupon code SALTYANDSWEET23 for 10% off your Flavor God order.

best shrimp shakshuka with chunky tomato sauce

Best Shrimp Shakshuka with Chunky Tomato Sauce

Kristina Cadelina
Indulge in the Middle Eastern flavors of my Best Shrimp Shakshuka with Chunky Tomato Sauce! This mouthwatering dish combines the richness of succulent shrimp with a robust and chunky tomato sauce, creating a culinary masterpiece that will transport your taste buds to new heights of delight.
5 from 2 votes

Save This Recipe

Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!

Please enable JavaScript in your browser to complete this form.
Prep Time 15 minutes
Cook Time 40 minutes
Course Breakfast, Brunch
Cuisine Middle Eastern
Servings 4
Calories 318 kcal

Ingredients
  

  • 6 large eggs
  • 1 pound shrimp peeled
  • 28 ounces whole peeled tomatoes canned
  • 1 large red bell pepper medium sliced
  • 1 large orange bell pepper medium sliced
  • 1 large white onion sliced
  • 2 tablespoons garlic minced
  • 2 teaspoons aleppo pepper you can sub with sweet paprika or smoked paprika 
  • 2 teaspoons everything spicy seasoning you can sub with cajun seasoning or cayenne
  • 2 teaspoons cumin ground cumin
  • 1 teaspoon black pepper ground
  • 1/2 teaspoon salt or as needed
  • 2 tablespoons olive oil extra virgin
  • 4 tablespoons italian parsley chopped

Instructions
 

  • In large sauté pan, heat the olive oil on medium/low.
  • Add the onions, peppers and garlic. Turn the heat down to low. Let the veggies cook for about 8-10 minutes until the onions are nice and sweaty.
  • Then add all the spices. Let the spices cook with veggies for about 2-3 min. 
  • Add the peeled whole tomatoes. Gently crush the tomatoes with a big spatula. Let it simmer for 5-7 min. 
  • Taste test your sauce. If you want to adjust the heat of the spices or add additional salt , now is a good time. 
  • Gently place the shrimp into the tomato sauce spacing them out. Let those boil in the tomato sauce for about seven minutes. When they start to turn opaque in color, they are done.
  • Carefully crack one egg into a separate bowl then add into the pan one by one, keeping them intact.  Let the dish simmer on low for 20-25 minutes. Don’t disturb the eggs.
  • The dish will be done when the egg whites are cooked all the way through and the yolk is shiny yet firm. Sprinkle with fresh Italian parsley. 
  • Enjoy!

Video

Notes

Notes:
Storing Leftovers: Leftovers can be stored in an airtight container in the fridge and are best to consumed the following day.
This dish can be made vegetarian.
If you eat up all the poached eggs in the dish and have left over sauce, save it for the next day and cook up more eggs on the side, then serve the peppery  tomato sauce on top of the eggs! 

Nutrition

Calories: 318kcalCarbohydrates: 17gProtein: 28gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 422mgSodium: 1473mgPotassium: 778mgFiber: 4gSugar: 7gVitamin A: 2032IUVitamin C: 32mgCalcium: 207mgIron: 5mg
Keyword Eggs, Shakshuka,
Tried this recipe?Let us know how it was!

Similar Posts

5 Comments

  1. 5 stars
    Exactly the sauce I needed to pair beautifully with grilled jumbo prawns and roasted cauliflower. Served over lentil pancakes . . . SO satisfying!!

  2. I plan to make this for the first time for a crowd of 8. Don’t the shrimp get overcooked and rubbery if i leave them in 25 more minutes while eggs cook? I was thinking of removing them when cooked and returning to sauce after eggs cook. Your thoughts please

    1. I didn’t think the shrimp get overcooked. But I also have used the red shrimp from Trader Joe’s so they take on a different texture than regular shrimp. If you would like to remove them before you add the eggs, you can. Another option would be to add the shrimp last.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating