Spanish Egg Shakshuka

Lynsee Gilbert


Pro Tip:

Using a fork or toothpick to swirl the egg whites after adding the eggs to the sauce will help contain them in their individual depressions/dimples.

Removing the pan from the stove entirely as opposed to just turning it off will prevent the eggs from overcooking before serving.

This dish is also really delicious served over lightly buttered basmati rice


☆☆☆☆☆ 0 votes

15 Min
25 Min
Stove Top



  • 3 Tbsp
    olive oil, extra virgin
  • 14 oz
  • 2 Tbsp
    tomato paste
  • 28 oz
    tomatoes, canned and chopped, with liquid
  • 1 1/2 Tbsp
    garlic powder
  • 1 tsp
  • 1 tsp
    chili powder
  • 1/2 tsp
  • 1 can(s)
    black beans
  • 1 can(s)
    kidney beans, canned
  • 1 can(s)
    pinto beans
  • 1/4 c
  • DISH

  • 4 large

  • 1/4 c
    queso fresco
  • 4 large
    crescent rolls

How to Make Spanish Egg Shakshuka


  1. Prep:
    Dice the kielbasa into very small pieces
    Open and drain all 3 cans of beans
  2. Heat oil in large deep skillet over medium-high heat until very hot, then add kielbasa and cook through
  3. Reduce heat to medium, add tomato paste, and stir thoroughly
  4. Add diced tomatoes, all beans, garlic powder, chili powder, cumin, salt, and water and bring to a boild
  5. Once mixture is boiling, reduce heat to simmer and cook uncovered 10 minutes
  6. With a large serving spoon, make four large, evenly spaced impressions or dimples in the sauce and crack 1 egg into each. Cover and reduce heat to low for 6-8 minutes or until eggs reach desired done-ness
  7. Remove from heat and divide dish into four bowls (1 egg per bowl) being careful not to break the yolks if possible. Sprinkle each serving with cheese and serve with a roll, pita, or tortilla.

Printable Recipe Card

About Spanish Egg Shakshuka

Course/Dish: Other Main Dishes
Main Ingredient: Eggs
Regional Style: Spanish
Dietary Needs: Diabetic
Other Tag: Quick & Easy

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