Shakshuka Recipes: Shaksuka (Poached Eggs in Sauce)

This is a very easy egg recipe that can have several variations. It is just eggs poached in tomato sauce. When it is in spicy sauce, it is known in Italy as "Uova al purgatorio": eggs in purgatory! I am giving you here the basic recipe for two eggs (one serving). It takes about 5 minutes to make (including preparation and cooking time) so it is a great meal when you are very hungry or have only a few minutes before leaving the house in the morning and want a nice and quick breakfast.


2 large eggs

1/2 cup of prepared sauce (I use Rao's Arrabbiata sauce)

2 TBS of water

Optional: Fresh basil or dry Italian seasoning


  1. Pour sauce into a small skillet.

  2. Add water and stir.

  3. Bring sauce to a boil then reduce to low.

  4. Break in eggs.

  5. For soft eggs (runny yolk), cook about 1–2 minutes until the whites begin to cook.

  6. For cooked yolks (pictured), cover skillet and cook 2–3 minutes.

  7. Top with herbs/spices as desired.


Use a mild tomato or marinara sauce if your taste does not run the "Fra Diovolo" route.

If you want a Mexican flare, use a sauce flavored with Mexican spices and green chiles.

Cut in chunks or crumbles of Feta cheese.

Cook fresh spinach or Swiss chard in the tomato sauce before adding the eggs.

Pour the shakshuka over ground beef or a hamburger. Top with some cheese and put under the broiler to melt the cheese (or if using a soft cheese, cover the skillet for a few more minutes for it to melt, but not brown).

Holy Grail of Keto shakshuka: Pour the finished mixture on some "Fat Head" (or other Keto) pizza dough, top with cheese and put under the broiler until cheese bubbles and browns.

As you can see, the variations can be endless. Have fun with it!


For the entire recipe as written (in grams):

Total Carbohydrates: 3.6
Net Carbohydrates: 3.6
Protein: 12.1
Fat: 16.4