No-Prep Shakshuka

by | Apr 26, 2021

quick shakshuka frozen veggies and eggs

No-Prep Shakshuka

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Sometimes, you have no time, but that doesn’t mean that you have to skimp on flavor! This dish, known to some as “Eggs in Purgatory,” is an awesome addition to brunch or even for dinner.

When the lockdown started, I stocked up on frozen veggies because I wasn’t sure where or when we would have access to fresh. Even though we do have access to fresh now, I still use frozen for quick meals. Nothing wrong with that! Especially when you can keep all of these ingredients on hand for any time you don’t want to try to cook, but make it seem like you did.


  • Author: Megan Collins
  • Prep Time: 10
  • Cook Time: 20-25
  • Total Time: 0 hours
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: stovetop
  • Cuisine: North African, Middle Eastern
  • Diet: Vegetarian




  1. Preheat oven to 375
  2. In a large skillet (cast iron is best,) preheat pan with oil and add frozen vegetables, salt, pepper, cumin, paprika, chili flakes and Buffy’s Slayer Helper. Sautรฉ until heated through.
  3. Add drained diced tomatoes and crushed tomatoes and stir until everything is combined. Bring up to a simmer.
  4. Crack each egg one at a time into a small bowl or ladle. For each egg, gently make a divot in the sauce with the bowl and slide the egg into the sauce. You can absolutely just crack the egg on top of the sauce and call it good. I like this method because it gets the egg surrounded by the sauce as well as gives you a chance to see if there are any shell pieces before adding it into the pan.
  5. Top with feta cheese and add to the oven for 25 minutes. Check at 20 minutes, though. The eggs will be softer at this point, but remember they will continue to cook in the sauce after you take it out of the oven.
  6. Carefully take the pan out of the oven and let sit for 5 minutes. Serve with crusty bread or toasted pita slices.

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