If you ogle food photos on the regular like everyone ever, you’ve probably come across Shakshuka. After initial thoughts of “HEY WHAT A FUN WORD” subside, you have a choice: Make the Shakshuka that basically just undressed you with its eyes, or button up and move along to more food porn. Being a BWOACIS (Bitch Without A Cast Iron Skillet) myself, I always thought Shakshuka was just another unreachable dream. The dragon of my post-meal stupors.

Now, I know what you’re thinking, “WOW SHAKSHUKA IS STILL SUCH A FUN WORD,” but also “Hey Molly, just buy a cast iron skillet already.” Excellent argument. But they look so heavy and I don’t have a car. The better, equally extremely obvious answer is just use a baking dish. Dipshit. So that’s what happened. What an exciting turn of events!



Let’s talk about Shakshuka (FUN!) for a bit. It’s a Tunisian dish of poached eggs in stewed onions, tomatoes, peppers, flavored mostly by cumin. Sort of a breakfast dish, sort of a breakfast-for-dinner dish, and not at all a lunch dish (you monster!), it’s a dream come true. It’s also nutritionally excellent, high in protein, low in carbs and low calorie.

I adapted my recipe from the NY Times Shakshuka with Feta by forgetting to buy a bell pepper and instead adding in Upton’s Naturals Seitan Bacon and some shakes of chives. The “bacon” adds that extra little satisfying bit of saltiness and a whole lot of extra protein. I’m not very used to cooking eggs so a couple of mine were a touch overcooked (still tasty) but the other two had that great poached egg creamy yolk that you’re looking for.

Fun Fact: this is clearly not a vegan dish. My blog is not specifically vegan – as its quiche-y origins would suggest – and, well, I’m not even a vegetarian in real life. So there’s that.

Now, in the words of the Queen of New York, “Baby, I’m just gonna shake, shake, shake, shake, shake, I shakshuka, I shakshuka.”


serves 4


  • 1 onion, halved and sliced thin
  • 1 package of Upton’s Naturals Seitan Bacon, chopped
  • 3 cloves of garlic, sliced thin
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon red pepper flakes
  • 1 28oz can of whole plum tomatoes, chopped with juices
  • salt and pepper
  • 4 ounces feta
  • 4 eggs
  • chives, chopped

Shakshuka. Shakshuka.

Preheat your oven to 375 degrees. Set aside a baking dish or casserole dish. Congratulate yourself on not schlepping around a cast iron skillet.

Grab a wok or skillet and give a generous douse of cooking spray. Heat up to medium heat and toss in your onions. Stir them around around a bit and then lower the temperate so they can cook down gently for the next 10-15 minutes or so. They should be super soft and translucent. Meanwhile, heat up another little skillet, give it a spritz of cooking spray, and fry your seitan bacon. Cook until it’s crispy. Add it to your onions. Toss in the garlic and let it cook a minute. Add in the cumin, paprika, and red pepper flakes. Cook another minute. Add in the tomatoes and juices. Add 3/4 teaspoon or so of salt and 1/4 teaspoon of pepper. Stir stir stir and simmer for about 10 minutes until it’s all thickened. Stir in the feta.

Transfer this mixture to the baking/casserole dish. Carefully crack an egg in each quarter quadrant. Top with some chives and a little more salt and pepper. Cook for 10 minutes or until the egg has just set. (Note: The NY Times recipe says 7-10 minutes, I cooked mine for like 15 minutes I think due to a couple things: 1. the baking pan – had it been in its hot skillet the whole time, I think it would have cooked faster. 2. I’m also personally very afraid of undercooked eggs because I don’t understand how eggs work. Basically just keep an eye on it.)

Serve hot.

per 1/4 serving 

254 calories
17g carbs
10g fat
17g protein
7g sugar
3g fiber



  1. oh my.. it looks so nice

  2. lavande touch · · Reply

    Wow! so yummy!

  3. jrhophotography · · Reply

    Hilarious writing style! I really need to eat some of that…drooling over here

  4. My friend told me about seitan n i knocked it before i tried it..but u and her have shown me the way. Oh and yeh why dont i just get a cast iron pot lol jk Check me out toooo

    1. *i meant u get a cast iron pot lol

  5. I don’t care what it’s called. It looks awesome. Pretty much anything with eggs is awesome, though.

  6. I love shakshuka! I ate in nonstop when I was in Israel this summer. Your pictures are mouthwatering…I should try your recipe,

  7. Looks delicious and I just loved your writing 🙂

  8. <<<< drooling… hungry…

  9. lemondollya · · Reply

    Bonjour, votre blog m’a ouvert l’appétit avec cet recette! C’est toute mon enfance qui revenu en souvenir de ce plat que ma mère préparait. C’est un régal! Merci pour votre partage. Je me suis abonné à votre blog, vos recettes sont bien expliquées et joliment présenté. Vous êtes invité dans mon univers si vous le souhaitez, ce sera avec plaisir! à bientôt Bonne journée à vous

  10. hungry….. please give me…. i want it

  11. Excuse me while I go to the kitchen…

  12. Looks amazing!

  13. Oh, this pics…. wow

  14. la_lasciata · · Reply

    This would be the maddest read of a shakshuka recipe I’ve come across (so far – there are always more shakshuka recipes). 🙂
    What on earth is SEITAN bacon ? – is that just a brand ?

  15. Looks Great !! Have a look into my blog

  16. lilce51286 · · Reply

    Never heard of this but it looks AMAZING!!! Oh I so wanna make this thanks for sharing :))

  17. this is yummy 🙂

  18. Yum! Trying it this festive season!

  19. Definitely will try this! Yum!

  20. yum. shakshuka’s been on my to do list for quite some time now. soon hopefully 🙂

  21. Yum! One of my favourite breakfasts’ at our local market. Will definitely give this one a go myself soon! Great post!

  22. Looks wonderful!! gotta get me to the kitchen…

  23. Looks delicious! Wish I had it in front of me now!

  24. themanwhoatestl · · Reply

    GORGEOUS!!! Pure gorgeous. Much love, keep it delish.
    The Man Who Ate STL.

  25. This is the second time today I’ve stumbled across someone mentioning shakshuka and my desire to sample it for the first time has only exponentially increased.

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