Shakshuka with Prosciutto

A super easy and heart warming clean-out-the-pantry dinner. Also works great for brunch!

Course Breakfast, Main Course
Prep Time 2 minutes
Cook Time 35 minutes
Total Time 37 minutes


  • 1/2 white onion diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 15-ounce can crushed tomatoes
  • 4 pieces prosciutto torn up
  • 4-6 eggs
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne
  • shredded parmesan optional
  • chopped parsley optional
  • drizzle of olive oil optional


  1. In a large nonstick skillet with tall edge, heat 1 tablespoon olive oil on medium-high heat. Sauté onion for about 5-7 minutes, until soft.

  2. Add bell pepper and garlic to the skillet and sauté for another 5-7 minutes, until fragrant.
  3. Add crushed tomatoes, chili powder, paprika, cumin and cayenne. Stir together and let simmer for about 15 minutes.
  4. With the back of a spoon, create little pockets in the sauce for each egg. Crack the eggs into the sauce and cover the skillet. Let simmer for another 10 minutes or so, until eggs are cooked to desired doneness.
  5. When the eggs are cooked to your liking, nestle pieces of prosciutto in the sauce alongside the eggs.
  6. Top with freshly shredded parmesan, chopped parsley and an extra drizzle of olive oil prior to serving. Serve alongside crusty bread.

Recipe Notes

I do not recommend using a cast-iron skillet for this dish, as cast irons are not able to withstand the acidity from the tomato sauce. A large non-stick skillet is best, with tall edges so it can hold all the sauce in. If you don't have one, a very large skillet or even a big pot will do.