This Shakshouka recipe is a whole new way to enjoy poached eggs and you won’t be able to wait to make it. This is truly eggceptional. Watch the video now.

Shakshouka Recipe Is Breakfast Perfection

WHOot Contributor John DeCaux knows how to make a great breakfast on the grill! This Shakshouka Recipe is filled with poached eggs, feta cheese and tomatoes.

It also has just the right amount of seasonings. It’s a delicious breakfast to make on your grill or stovetop. One thing’s guaranteed, you will love these eggs in tomato sauce.

Shakshouka Ingredients

  • Eggs
  • 2x Chrizo
  • 1 Onion
  • 1 Red Pepper
  • 1 Can Crushed Tomatoes
  • G-Fresh Paprkia
  • G-Fresh Cumin Seeds
  • G-Fresh Salt and Pepper
  • Feta
  • Parsley

Shakshouka Video Tutorial

In the video above you’ll see how to make this yummy breakfast on the grill in a cast-iron frying pan.

You can, of course, make it on the stovetop too. Click Play above to watch John in action ^

via John DeCaux

Shakshouka Recipe Instructions

Dice one onion and one red pepper.

Slice two sausages of chorizo into bite-size pieces.

Add your lit chimney of charcoal to the BBQ.

Heat a solid cast iron pan over the charcoal before adding a small amount of olive oil. Add the diced onion to the pan and begin to cook it through. Once the onion begins to become translucent, add the chopped red peppers.

Cook until the peppers start to become soft. Add the chorizo, brown it off so it can begin releasing all its flavor.

Next, you want to add your spices, add a tablespoon of Paprika. Then a tablespoon of cumin seeds, you can use ground it’s your choice. Season with salt and pepper. Cook the spices through for a couple of minutes. The reason for adding the spice before the liquid is we want to fry them off in the oil, this will help them pack a stronger punch.

Then add one tin of crushed tomatoes. I know there’s a lot of talk about not cooking tomato dishes in cast iron pans but if your pan is seasoned well and washed soon after cooking it will not be a problem.

I also like to add a little splash of water because the tomatoes will reduce down and we wouldn’t want them to burn. Bring the tomatoes to the simmer and cook for 10 to 15 minutes or until it begins to thicken up.

Once it’s thickened a little move it off the heat. Using a spoon, roughly make five small wells for the eggs to sit in.

Pour the eggs into the wells you have made. I like to crack my eggs into a small bowl before tipping them in, this help in case there’s a piece shell or god forbid a rotten egg. You don’t completely destroy all of your hard work.

Then cover with the lid and cook for 15 to 20 minutes or until the eggs are cooked the way you like them.

About halfway through turn the pan around so the eggs evenly cook. This is also the perfect time to toast some bread.

You want to undercook the eggs then overcook them because they will continue to cook after you remove the pan from the heat.

To finish it off, sprinkle over some fresh parsley. Finally, crumb over some feta.

John Decaux is the incredible chef behind the Free to Cook Youtube Channel and Free to Cook Blog. You can find him on Facebook, and check out his other recipes below!

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