A little spicy and a whole lot of savory – what a great way to start your day!


Category: Uncategorized



  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1/2 large onion, diced
  • 1 red bell pepper, diced
  • 1 can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon red chili flakes
  • 1 teaspoon sugar
  • 1/2 teaspoon + more salt
  • 1/2 teaspoon pepper
  • 4 eggs (or more, if desired)
  • Toppings: Cilantro & Feta


  1. Preheat oven to 325.
  2. In a large, oven-safe skillet*, preheat olive oil over medium heat. Add the garlic and onions, and sauté for about 5 minutes, or until softened.
  3. Add in the bell pepper, season with additional salt, and continue to sauté for another 3 minutes.
  4. Add in the tomatoes, tomato paste, and spices. Slowly simmer for about 7 minutes, or until slightly thickened.
  5. Use the back of a spoon to make light indentations in the tomato mixture; into it, crack an egg.
  6. Transfer to the oven, and bake for about 15 minutes, or until the eggs are cooked but still runny.
  7. Garnish with cilantro and feta, and serve with toast.


* While most shakshuka photos are presented in a cast iron skillet, be mindful that unless it is an extremely well-seasoned skillet, the acidity in the tomatoes will strip the seasoning, giving the shakshuka a distinctively strong iron taste. Err on the side of caution, and use a different oven-safe skillet, or prepare in a pan before transferring to a baking dish (then crack the eggs into the indentations).
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