smoky green chile shakshuka

Easy Smoky Green Chile Shakshuka

Brunch is definitely our favorite mealtime of the week! However, this easy and delicious Smoky Green Chile Shakshuka can be served and enjoyed any time of the day! Let’s face it, eggs are the universal ingredient for many cultural dishes. Eggs cooked in a warm and comforting tomato sauce can be found in many cultures. Shakshuka, Eggs in Pergutory, Huevos Ranchers are just a few of those cultural dishes that are delicious. Also, it doesn’t hurt that this dish is so easy to whip up in a jiffy! This is our country version of Shakshuka that we whipped up over the weekend.

We added spicy, diced green chiles and smoked paprika to our dish to give it a spicy twist of flavor. Giving the eggs a quick cook under the broiler also ensures that the eggs are cooked on top as well. However, we prefer our yolks to be a little bit runny. It’s really a matter of personal preference. Also, this dish is best served with a fresh baguette or crispy roasted potatoes!

Looking for more like Smoky Green Chile Shakshuka? Check out our recipe for Spaghetti Squash with Garden Herb Sauce!

smoky green chile shakshuka

easy smoky green chile shakshuka

This smoky egg and tomato dish is perfect for breakfast, brunch, or any time of day!
5 from 1 vote
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Course: Breakfast, Brunch, Main Course
Cuisine: American, Mediterranean, Middle Eastern
Keyword: eggs, green chile, shakshuka, smoky
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 6
Calories: 129kcal
Cost: $10


  • Cutting Board
  • chef's knife
  • Nonstick Saute Pan
  • Wooden Spoons


  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 4 oz diced green chiles
  • ¼ cup ketchup
  • 15 oz petite diced tomatoes
  • 1 tsp smoked paprika
  • tsp chili powder
  • 6 eggs
  • fresh Italian parsley


  • Heat olive oil over medium heat in a large nonstick saute pan. Add diced onions and cook approximately 5 minutes until translucent. Stir in minced garlic and cook an additional 30-60 seconds until fragrant.
  • Add tomato paste and diced green chiles to the onion mixture and cook for one minute while stirring constantly. Add petite diced tomatoes, ketchup, and spices. Season to taste with salt. Cover and simmer for 10 minutes.
  • Carefully break six eggs into the tomato mixture. Cover and simmer for approximately five minutes. To finish cooking the top of the eggs, transfer the pan to the oven* and continute to cook under the broiler for an additional 1-2 minutes. Season with additional salt if necessary.
  • Sprinkle with fresh chopped parsley and serve with crusty bread or roasted potatoes.


*Make sure you are using a saute pan that is safe to use in the oven before transferring to the boiler.


Calories: 129kcal | Carbohydrates: 10.7g | Protein: 7g | Fat: 7.1g | Saturated Fat: 1.8g | Cholesterol: 164mg | Sodium: 265mg | Potassium: 373mg | Fiber: 1.9g | Sugar: 6.7g | Calcium: 44mg | Iron: 1mg

Note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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