Skip to content or footer

Shake up your morning with Shakshuka!

courtesy J. & E. Riggin

Shakshuka is a delicious one-pan egg dish which works for breakfast, brunch, or dinner. We’ll bet that five years ago most of our guests had never heard of it but it’s gained popularity in recent years. Hailing from North Africa and popular in many Middle Eastern countries, it’s a zesty mix of tomato sauce and egg. Served with toasted pita bread (and perhaps a side of your favorite breakfast meat), it’s a great recipe to add to your breakfast portfolio. Here’s a shakshuka recipe from the Schooner J.& E. Riggin.



  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon harissa*
  • 1 (28 ounce) can peeled plum tomatoes
  • 6 eggs
  • optional – kalamata olives, avocados, feta, capers, chopped parsley, lemon olive oil or red onion

*Harissa is a peppery spice blend or paste with a smoky flavor popular in North African foods. You can find it in a co-op or a well-stocked grocery store, or you can find a recipe for homemade harissa online.


  1. Preheat oven to 375
  2. In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the onion and bell pepper and cook for 5 to 7 minutes or until the onion is translucent. Then add the garlic and cook for 30 seconds to 1 minute or until the garlic is fragrant. 
  3. Add the salt, pepper, cumin, paprika, and harissa. Stir continuously for 30 seconds to warm the spices. 
  4. Add the tomatoes and increase heat to bring them to a simmer. Stir occasionally and use your spatula or spoon to crush the tomatoes into smaller pieces. 
  5. Reduce the heat and allow the tomatoes to simmer for 10 minutes. 
  6. Using a spoon, create 6 small wells/indentations in the tomato sauce. Crack the eggs into these wells. 
  7. Cover the skillet and place it in the oven. Bake for 8 to 10 minutes or until the eggs are set – the whites should be cooked and the yolks should be a little runny. 
  8. Garnish with kalamata olives, avocados, feta, capers, chopped parsley, lemon olive oil or red onion. Serve with warm fresh bread!

Category: Food and Recipes

Stay in the Know

With our monthly newsletter, you’ll receive tips and hints from folks who have sailed as well as information about the best dining and attractions the area has to offer, special packages, windjammer history, events, and more!

Monthly Newsletter Signup


You can request a mailed or digital packet of brochures, or you can find individual ships’ brochures under each listing on the fleet page.

Request a Packet Visit the Fleet Page

You are using an outdated browser. Please upgrade your browser to improve your experience. We recommend Google Chrome.