Shakshuka is a simple dish of eggs cooked directly in a rich tomato sauce, and this version gets a little extra heat from Cajun seasoning.
The eggs stay soft while the sauce becomes thick and full of flavor, making it an easy meal that feels much more substantial than ordinary fried or scrambled eggs.
Although shakshuka is usually served for breakfast or brunch, I think it works just as well for a quick lunch or meatless dinner. Everything cooks in one skillet, and the recipe uses simple ingredients you may already have in the kitchen.
Serve it straight from the pan with crusty bread or warm flatbread for scooping up the tomato sauce and runny egg yolks. You can keep it mild or add more Cajun seasoning if you prefer a stronger kick.
Ingredients You’ll Need
- 2 teaspoons oil (olive or avocado)
- 1 small onion, chopped
- 2 garlic cloves, minced or crushed
- 2½ cups chopped tomatoes
- ¾ cup diced bell pepper
- 1 tablespoon Cajun seasoning
- 6 large eggs
- 6 slices crusty bread, toasted
- Kosher salt, to taste
- Chopped parsley, for garnish
How to Make Cajun-Spiced Eggs in Tomato Sauce
1. Cook the Onion and Garlic
Warm a large, deep skillet over medium heat and drizzle in the oil. Add the onion and garlic and stir occasionally until tender and fragrant, about 3 to 4 minutes.
2. Simmer the Sauce
Mix in the tomatoes, bell pepper, salt, and Cajun seasoning. Put the lid on the skillet and let everything simmer over medium-low heat for 10 minutes. This gives the flavors time to come together and the tomatoes time to break down.
3. Add the Eggs
Lower the heat and remove the lid. Use a spoon to make 6 small wells, evenly spaced, in the sauce. Carefully crack an egg into each one.
Cover and cook for 6 to 8 minutes, until the egg whites are fully set and the yolks are done the way you like them.
4. Serve
Serve straight from the skillet with thick slices of toasted bread. Sprinkle with chopped parsley.
Tips for the Best Cajun Eggs
Use a deep skillet with a lid. The lid traps steam, which helps the egg whites set on top without overcooking the yolks.
Taste the sauce before adding more salt. Many Cajun seasoning blends already contain salt.
Space the wells evenly and crack each egg into a small bowl first if you’re nervous about breaking a yolk.
Check the eggs at 6 minutes. A runny yolk is better for dipping, and you can always cook them a little longer.
Can I Use Canned Tomatoes?
Yes. Canned diced tomatoes should work. Use about the same amount, and give the sauce a few extra minutes uncovered if it looks too watery.
Can I Make It Less Spicy?
Yes. Start with less Cajun seasoning, since the heat varies a lot between brands. You can always add more at the end.
Can I Make the Sauce Ahead?
Yes. Make the sauce through the simmering step, then keep it covered in the refrigerator. When you’re ready to eat, reheat it in the skillet, make the wells, and add the eggs.
What to Serve With It
Thick, toasted crusty bread is the classic. A simple green salad on the side makes it a full meal.
How to Store Leftovers
This is best eaten right away. If you have leftover sauce, refrigerate it separately in a covered container and add fresh eggs when you reheat it.
Cajun-Spiced Eggs in Tomato Sauce Recipe
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 3
Ingredients
- 2 teaspoons oil (olive or avocado)
- 1 small onion, chopped
- 2 garlic cloves, minced or crushed
- 2½ cups chopped tomatoes
- ¾ cup diced bell pepper
- 1 tablespoon Cajun seasoning
- 6 large eggs
- 6 slices crusty bread, toasted
- Kosher salt, to taste
- Chopped parsley, for garnish
Instructions
- Warm a large, deep skillet over medium heat and drizzle in the oil. Add the onion and garlic and cook, stirring occasionally, until tender and fragrant, 3 to 4 minutes.
- Mix in the tomatoes, bell pepper, salt, and Cajun seasoning.
- Cover and simmer over medium-low heat for 10 minutes, until the tomatoes break down.
- Lower the heat and remove the lid. Use a spoon to make 6 small wells evenly spaced in the sauce and crack an egg into each one.
- Cover and cook for 6 to 8 minutes, until the egg whites are fully set and the yolks are done to your liking.
- Serve straight from the skillet with the toasted bread and chopped parsley.
Nutrition (Per Serving)
The nutritional information provided is calculated as a general estimate per serving and may vary depending on the specific ingredients, brands, portion sizes, and preparation methods used. This information is intended for general guidance only.
| Nutrient | Per serving |
| Calories | 373 |
| Fat | 14.4 g |
| Carbohydrates | 41 g |
| Fiber | 3.4 g |
| Protein | 19.6 g |