Mini Egg Shakshuka

A couple of weeks ago I went into Deseret Industries (our  local version of Goodwill) looking for new bowls or plates for staging different food pics. If you’ve ever seen behind the scenes of the really great food bloggers or food stylists you might have an idea of how intense these sessions can get. I’ve by no means taken as much care or detail as some of the greats but I do really really enjoy plating a pretty meal.  So new plate shopping has become a casual weekend hobby. In this particular trip I did not find any cool plates or good glassware, but I did find mini glass casserole dishes!

These mini Shakshukas where the first thing that popped in my head to make with them and honestly I don’t have any idea what else I’m going to do with them but I’ll be satisfied if I’ve only ever made this one recipe. Shakshuka is a middle eastern dish that typically eaten for breakfast. It’s a little spicy and really rich with awesome flavor. Plus nothing with an egg on top can really be bad right????

I wrote this recipe for the mini dishes but you could certainly cook them in a cask iron skillet or even a big casserole dish.


  • 3 tbs olive oil
  • 1 large onion chopped
  • 1 large red bell pepper chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoky paprika
  • Dash of cayenne, or to taste
  • 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
  • Salt and pepper to taste
  • 2 whole wheat pita pockets
  • 2-6 large eggs
  • Add some cheese if you would like maybe feta or goat cheese.
  •  Chopped cilantro, for serving.


  1. Heat oven to 375 degrees.
  2. Heavily spray mini dishes with non stick spray, I used coconut oil.
  3. Tear the pita in half and press the halves into the bottom of the mini dishes.
  4. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook until soft.  Add garlic and cook until fragrant; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and juice from the can; season with salt and pepper; simmer until tomatoes have thickened, about 10 minutes.
  5. Pour mixture into dishes filling almost to the top.
  6. Make a little dent in the tops of the mixture in the dishes for the egg to lay in when you crack them then gently crack one egg into each mini dish over tomatoes. Season with salt and pepper.
  7. Transfer dishes to oven on a baking sheet and bake until eggs are just firm, 7 to 10 minutes. Sprinkle with cilantro and cheese.

This recipe was very inspired by this times cooking article. If you are looking for a recipe for a big Shakshuka instead of little individual ones I highly suggest this one.


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