Mason Jar Shakshuka Recipe

Heaven for Campers


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Shakshuka by Laurie + MaryJane

Camping is not for me — as long as I am fortunate enough to have a bed, I’m using it. When friends go camping I ask two questions: “Any wildlife and what did you cook?” When the answer is the same for both, I’m sorry I asked. People schlep cast iron pans and Dutch ovens through the woods. I hear tales of curries and stacks of pancakes and bacon. My wonderful friend, who must remain nameless, brings his French press and grinds coffee beans in his car, parked a mile away, every morning.

I made this shakshuka, poured it in a mason jar, and sent my friends to their sand-filled, rain soaked, bug-infested Shangri-La. They said it turned out great. That said, you could make this at home, in your oven — that’s where I’ll be.

We used the strain Prodigium from Phresh Cannabis Cultivation; amazing high, non-stop munchies. Crazy hungry, we sat in front of the TV watching “Russian Doll” and eating the largest jar of Nutella with a tablespoon. I couldn’t find a shovel. #DONTFEARTHEEDIBLE

Shakshuka Recipe

Serves 2


  • 1 tbs. oil
  • 2 tsp. canna oil
  • 2 cloves garlic, minced
  • 1 medium onion, peeled and thinly sliced
  • 1 green pepper, seeded and thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 1 28-ounce can whole plum tomatoes, cut tomatoes with scissor while still in can
  • 1 tsp. smoked paprika
  • Salt and pepper
  • 2-4 eggs, it’s your call
  • Parmesan shavings (optional)


  1. In a large saucepan heat the oils. Add the garlic, onion and peppers. Sauté until soft, 15-20 minutes. Add the tomatoes, paprika and salt and pepper to taste.
  2. Gently simmer the sauce for 35-40 minutes. The sauce will thicken as it cooks.
  3. Heat oven to 340°F. In a large ovenproof sauté pan, add the tomato mixture. Make depressions in the sauce for the eggs. Crack the eggs and gently place in the sauce.
  4.  Bake until the whites are just set, the yolks should remain runny. Sprinkle with the cheese if desired.

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