• Olive oil 2 tbsp
  • White onion 1 diced
  • Pepper 1 red bell, diced
  • Garlic 3 cloves
  • Cumin 1 tsp
  • Cayenne pepper 1/4 tsp
  • Salt 1 tsp • 1 kcal
  • Pepper 1/4 tsp
  • Paprika 1 tsp
  • Plum tomatoes 1 can
  • Fresh eggs 6
Calories refers to 100 gr of product

If you have never heard of shakshuka, get ready to be excited. This North African dish is perfect for breakfast, lunch or dinner and can all be made in one dish. Onions and peppers are slowly sautéed until soft and brown and then cooked with spices, adding tons of flavor to this dish. Whole canned tomatoes are added in and cooked to reduce the liquid and then fresh eggs are cracked right into the center of the pan. The eggs poach in the spicy tomato liquid and then everything is ready to eat!

  • In a medium sized skillet, heat the olive oil, diced onion and diced red bell pepper. Cook over low heat for about 5 minutes. When the onions begin to brown, add about 1/4 cup of water to the pan and let the water simmer off (about another 5 minutes). This will help soften the peppers and onions.
  • Meanwhile, roughly dice the canned plum tomatoes, saving the juice as well.
  • Add the garlic, cumin, cayenne, salt, pepper and paprika to the skillet and stir. Cook for about a minute, allowing the spices to infuse into the onions and peppers.
  • Add the diced canned tomatoes and juice to the skillet and cook for about 5 minutes, allowing the juices to boil off.
  • Once the sauce is thick, crack the eggs into the pan. Cover the pan and let the shakshuka cook for about 3-4 minutes.
  • Serve immediately, right from the skillet and enjoy!


-Try adding diced eggplant to the dish for an even more Mediterranean flair. Add the diced eggplant at the beginning of the recipe, along with the peppers.
-If you have a need for cheese, try feta or cheddar. Add the cheese after the tomatoes and before cracking in the eggs.
-If you like a little extra spice, serve the dish along with hot sauce.