Lynn Clay


This delicious dish from the Middle East is very versatile. It can be breakfast and it can be dinner. Serve this with pita or some other bread on the side.


★★★★★ 2 votes

10 Min
20 Min
Stove Top


  • 2 Tbsp
    olive oil, extra virgin
  • 3 clove
    garlic, minced
  • 1 small
    onion, chopped
  • 1 small
    bell pepper, chopped
  • 1 can(s)
    28 oz crushed tomatoes
  • 1 tsp
    cumin powder
  • 1 tsp
  • 1/2-1 tsp
    cayenne, optional and to taste depending on how hot you want it
  • 1
    tomato, diced
  • 1/4 c
    fresh parsley, minced
  • 4
    eggs, room temperature
  • ·
    parsley, chopped, to garnish
  • ·
    feta cheese, to garnish

How to Make Shakshouka


  1. Heat oil over medium heat, add garlic, onions and peppers and cook until onions and peppers have softened and garlic is fragrant.
  2. Add the crushed tomatoes, cayenne pepper, cumin and paprika. Stir to incorporate.
  3. Add diced tomato and chopped parsley and cook until sauce has thickened.
  4. Using a spoon, create wells for the eggs, crack an egg into each well.
  5. Cover and cook for another 6-9 minutes, until the egg whites are cooked but the yolk is still a bit runny.
  6. Garnish with parsley and feta cheese. Enjoy!

Printable Recipe Card

About Shakshouka

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Middle Eastern
Dietary Needs: Gluten-Free Low Carb
Other Tag: Healthy

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