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Easy Salsa Shakshuka
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Easy Salsa Shakshuka

Shakshuka has been a classic Mediterranean dish for centuries. My take on this savory breakfast is replacing the traditional spicy tomato sauce with your salsa of preference.
Course: Breakfast
Keyword: mediterranean, mexican, salsa, shakshuka


  • 1 1/2 cups salsa
  • 3 large eggs

Optional Toppings:

  • Fresh tomatoes
  • Sliced avocado
  • Fresh cilantro
  • Chopped scallions
  • Tortilla chips (Paleo if needed, omit for Whole 30)


  • In an 8-inch (20.5-cm) skillet with a lid (I prefer cast iron), heat the salsa over medium-high heat for about 3 minutes, or until the salsa is bubbling.
  • Crack the eggs into the salsa, spacing them apart equally. Cook the eggs for 3 to 4 minutes, spooning off any additional liquid that may rise. You should be able to see the whites about half cooked at this point.
  • Lower the heat to medium and cover the pan. Cook for 4 to 5 minutes longer, or until the whites are cooked through. If you want more of a sunny-side up egg, remove the lid to allow steam out every 20 seconds or so. This extra step keeps the tops of the eggs from overcooking.
  • Remove from the heat. Top with your choice of toppings.


just eat real food
Reprinted with permission from JUST EAT REAL FOOD by Caitlin Greene, Page Street Publishing, Co. 2021