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GUJU Shakshuka

Do you enjoy a meal that can pass as breakfast, lunch, or dinner? Do you like making meals that make you feel like a boss in the kitchen? Do you appreciate when those said meals are as easy as 1, 2, 3? (Yes! Yes! Yes!) Here is a meal for you!

This Guju Shakshuka is a beautiful take on a dish that originated in North Africa but has quickly become a loved favorite in different parts of the world, and rightly so. The flavors in this dish are “chef’s kiss.” With the added bonus of either one of our Guju sauces, you will have this dish whipped up in no time and all the while feeling like a boss.

Servings: 6





  1. Heat Guju Red Pepper sauce in a deep, large skillet or sauté pan on medium.
  2. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.
  3. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
  4. Some people prefer their Shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped herbs and feta cheese if desired.
  5. Shakshuka can be eaten for breakfast, lunch, or dinner. Serve with warm crusty bread or pita that can be dipped into the sauce or with a green side salad for a light, easy meal.




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