Las Vegas shakshuka is a bold, over-the-top twist on the classic North African and Middle Eastern dish of eggs poached in spiced tomato sauce. This version amps up the flavor with smoky chipotle, roasted red peppers, and a generous handful of cheese, making it a hearty breakfast, brunch, or dinner that feels like a late-night casino buffet. It works because the rich, slightly spicy sauce comes together in one skillet, and the eggs cook right in it, creating a satisfying meal with minimal fuss.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, diced (about 1 ½ cups / 200 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 1 jalapeño, seeded and minced (optional, for heat)
- 3 garlic cloves, minced
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) smoked paprika
- ½ teaspoon (1 g) chipotle powder (or 1 chipotle in adobo, minced)
- 1 (28-ounce / 800 g) can crushed tomatoes
- 1 roasted red pepper (from a jar), drained and chopped
- 1 teaspoon (5 g) sugar (optional, to balance acidity)
- Salt and black pepper to taste
- 6 large eggs
- ½ cup (60 g) crumbled feta cheese
- ½ cup (50 g) shredded Monterey Jack or cheddar cheese
- Fresh cilantro or parsley, chopped, for garnish
- Warm pita, crusty bread, or tortilla chips, for serving
Instructions
- Heat the olive oil in a large (10-12 inch) oven-safe skillet over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until softened, about 5-7 minutes.
- Add the jalapeño (if using), garlic, cumin, smoked paprika, and chipotle powder. Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes, roasted red pepper, and sugar (if using). Season with salt and black pepper. Stir well and bring the sauce to a simmer. Reduce the heat to low and let it bubble gently for 10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
- Using the back of a spoon, make 6 wells in the sauce. Crack one egg into each well. Sprinkle the feta and Monterey Jack evenly over the sauce and eggs.
- Cover the skillet and cook over medium-low heat for 6-8 minutes, or until the egg whites are set but the yolks are still runny (or cook longer for firmer yolks). Alternatively, you can transfer the skillet to a preheated oven at 375°F (190°C) and bake for 8-10 minutes.
- Remove from heat and let rest for 2 minutes. Garnish with fresh cilantro or parsley and serve hot with warm pita, crusty bread, or tortilla chips.
Tips
- Use a heavy skillet: A cast-iron or enameled skillet distributes heat evenly and goes from stovetop to oven if you choose to bake. If you don’t have an oven-safe skillet, just use the lid method.
- Adjust the spice: Chipotle powder adds a smoky heat; start with ½ teaspoon and add more to taste. For a milder version, omit the jalapeño and use regular paprika instead of smoked.
- Don’t overcook the eggs: The eggs will continue to cook from the residual heat after you remove the skillet from the stove. Pull them off when the whites are just set but the yolks are still jiggly.
- Make it ahead: You can prepare the sauce (steps 1-3) up to 3 days in advance. When ready to serve, reheat the sauce, then proceed with adding the eggs.
Serving Suggestions
Serve the shakshuka straight from the skillet with warm pita, naan, or crusty sourdough for dipping. It also pairs well with a simple green salad, roasted potatoes, or even crispy hash browns. For a heartier meal, serve over couscous or rice.
Variations
- Meat lover’s: Brown ½ pound (225 g) of ground beef, lamb, or spicy sausage before adding the onion. Cook until browned, then proceed with the recipe. If using ground meat, cook to a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer.
- Veggie-packed: Add 1 cup of chopped spinach or kale in the last 2 minutes of simmering the sauce, or stir in 1 cup of leftover roasted vegetables like zucchini or eggplant.
- Cheese swap: Replace feta with goat cheese or queso fresco, and use pepper jack instead of Monterey Jack for extra heat.
- Green shakshuka: Swap the crushed tomatoes for 2 cups of chopped fresh spinach, Swiss chard, or kale, and use a cup of green salsa (salsa verde) for a tangy, herbaceous twist.
Storage and Reheating
Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. The eggs will continue to firm up, so when reheating, gently warm it in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. You can also reheat individual portions in the microwave for 1-2 minutes, but the stovetop method preserves the texture better. Not recommended for freezing, as the eggs become rubbery.
Frequently Asked Questions
Can I make this without an oven-safe skillet? Yes, absolutely. Just cover the skillet with a lid while the eggs cook on the stovetop. The steam helps set the whites without flipping the eggs.
How do I know when the eggs are done? The eggs are done when the whites are set and no longer translucent. The yolks should still be soft and runny if you like that texture. If you prefer firmer yolks, cook for 2-3 minutes longer. For food safety, egg dishes should be cooked to 160°F (71°C) as per USDA FSIS guidelines, but many people prefer runny yolks; if you’re serving vulnerable individuals, cook them through.
Can I use fresh tomatoes instead of canned? Yes, you can use about 2 pounds (900 g) of ripe tomatoes, peeled and chopped. Simmer longer, about 20 minutes, to reduce the liquid. The sauce will be less thick than with canned, so you may need to add a tablespoon of tomato paste.
What can I substitute for chipotle powder? If you don’t have chipotle, use ½ teaspoon of regular chili powder plus a pinch of liquid smoke, or just use an extra ½ teaspoon of smoked paprika. The flavor will be less smoky but still good.
Can I add beans? Yes, adding a can of drained chickpeas or white beans makes it more filling. Stir them in with the tomatoes and let them heat through.
Is this dish very spicy? It has a mild to medium heat, depending on your jalapeño and chipotle. Remove the seeds from the jalapeño or skip it entirely for a mild version.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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