Go Back
–+ servings
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
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Breakfast, Brunch
Cuisine Middle Eastern
Servings 4
Calories 318 kcal

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!

Notes

Some tips:
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!