Best Shrimp Shakshuka with Chunky Tomato Sauce
My Best Shrimp Shakshuka with Chunky Tomato Sauce is a brunch must have! This is my spin of a traditional Middle Eastern breakfast dish that features a spicy herb sauce along with poached eggs and tender shrimp. Shrimp breakfast recipes definitely offer a fancy flair plus it’s nutritious!
Original Post: November 2021 | Post Updated July 2023 & May 2025
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.
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Why this recipe works
- Similar to my Tofu Scramble Tacos and Breakfast Paella, this is a flavorful and filling breakfast. Plus – 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!
- The side dishes on what to serve with shakshuka are endless! Pair it with my Roasted Za’atar Potatoes or my Baked Za’atar Fries with Feta.
- Like my Ground Turkey Shakshuka, this dish has nutrient packed tomatoes with a high protein added which makes it satisfying for breakfast, lunch or dinner.
Ingredients
- Eggs.
- Shrimp. I use Argentinian Red Shrimp like in other recipes such as my Corn and Shrimp Chowder. It’s from Trader Joe’s and I like the meaty-lobster-like texture it has. I have used regular shrimp as well and it works just the same. Whichever shrimp you use, use a larger size.
- 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 if aleppo isn’t available.
- Everything Spicy Seasoning. This seasoning is the best- not only for flavor but it is also low in sodium. My All Purpose Seasoning is my version. You can use my blend and if you want spice, add about ¼-½ teaspoon of cayenne.
- Cumin.
- Black pepper.
- Kosher salt
- Extra-virgin olive oil.
- Italian parsley.
How to make Shrimp Shakshuka
Step One: 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.
Step Two: 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.
Step Three: 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.
Step Four: The last 7 minutes of cooking, 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.
Step Five: Sprinkle with fresh Italian parsley and fresh cracked black pepper.
Storage
Leftovers can be stored in an airtight container in the fridge and are best to consume the following day. Reheat on the stove top on low or in the microwave for about 1-2 minutes.
Helpful tips
- Adding the shrimp last ensures that it won’t get over done. When I originally created this recipe, I did add the shrimp first. I updated the recipe to now add them last.
- You can use less eggs if you like.
- I have made this dish several times and each time after everyone has eaten up all of the protein, there is leftover sauce. The sauce can be reused as a topping to an omelette or Crustless Zucchini Quiche.
Serving suggestions
- This Shrimp Shakshuka recipe can be made several different ways. You can omit the shrimp and make a vegetarian Shakshuka with adding cooked lentils, chickpeas, fava beans or black beans.
- Avocado slices are delicious on top along with green onions.
- 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 of tomato paste and add in cherry tomatoes to make it more thick and chunky. .
- 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.
What to serve with Shakshuka
Serve this with warm pita bread or Naan. To keep it gluten free, use warm 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. Check out my guide on what to serve with Shakshuka for more pairing ideas.
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Best Shrimp Shakshuka with Chunky Tomato Sauce
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Equipment
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!
One of my favorites! I like Naan with mine.
Exactly the sauce I needed to pair beautifully with grilled jumbo prawns and roasted cauliflower. Served over lentil pancakes . . . SO satisfying!!
Thank you! I’m so happy you enjoyed it! And with lentil pancakes and roasted cauliflower- sounds like a delicious combo!
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
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.