Artichoke Shakshuka

I had an existential crisis and resorted to making shakshuka and I was pretty happy with it.  I did a lot of research on the history of shakshuka before making this so I hope you enjoy my version of it.

Artichoke Shakshuka

Prep Time10 mins
Cook Time30 mins
Servings: 2 servings


  • Cast Iron Skillet


  • 2 lbs tomatoes cubed
  • 1/2 cup marinated artichoke hearts chopped
  • 12 garlic cloves lmao, yeah man
  • 2 free-range organic eggs
  • 1 cup fresh oregano
  • 1 tbsp olive oil
  • 2-3 chives
  • 1 tbsp chilli powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1 tsp pepper


  • Combine all ingredients except for eggs in a large cast-iron skillet, or two smaller ones.
  • Simmer on low for 15 minutes or until tomatoes and garlic are soft.
  • Make a small divot where you want to put the egg.
  • Crack the egg into it and let simmer for another 15 minutes or until egg white turns white.
  • It is customary to have a very runny egg, so it is ideal to use free-range organic eggs.
  • Garnish with chives and oregano or parsley.
  • Add cayenne if you prefer more spicy.

3 thoughts on “Artichoke Shakshuka

    1. I had one of them for breakfast and had the other for dinner the next day! Such versatile! Although, I probably wouldn’t do it for breakfast again because it’s really time consuming in the morning. Maybe if the vegetables were prepped the night before 😀

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