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Shakshuka | Taste and Tipple


Course 30 minutes or less, Breakfast, Main Course
Cuisine Middle Eastern
Keyword Shakshuka
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 1 medium onion diced
  • 1 red bell pepper seeded and diced
  • 4 garlic cloves finely chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1 28-ounce can whole peeled tomatoes
  • 6 large eggs
  • salt and pepper to taste
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup fresh parsley chopped
  • 1/2 cup feta crumbled, optional
  • 4-8 slices crusty bread toasted, optional


  1. Heat olive oil in a large sauté pan (do not use a cast iron pan) on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  2. Add garlic and spices and cook an additional minute.
  3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  5. Garnish with chopped cilantro and parsley. Add crumbled feta if desired and serve alongside toasted and buttered crusty bread for sopping up the extra sauce and egg yolks.

Recipe Notes

Recipe adapted from: Bryan, Lisa. "Shakshuka." Downshiftology. December 2018.