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Shakshuka - love this dish!

I'm trying to eat healthier, and Mediterranean cooking has begun to appeal to me. When I was cooking for two, my better half wasn't into experimenting - he was fond of meat & potatoes, pasta & sweets, and all those other things that pack on the pounds. I'm now able to experiment without the eye-rolls, and have recently fallen in love with this recipe.  I adapted it slightly, choosing to use cilantro rather than parsley and mint, and decreasing the number of eggs for two of us. I can't wait to try it with fresh tomatoes when they're in season, though!

Easy Shakshuka Recipe


  • 3 Tbsp extra virgin olive oil
  • 1 large yellow onion, chopped
  • 2 green peppers, chopped
  • 2 garlic cloves, chopped
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • ½ tsp ground cumin
  • Pinch red pepper flakes (optional)
  • Salt and pepper, to taste
  • 6 medium tomatoes, chopped (about 6 cups)
  • ½ C tomato sauce
If fresh tomatoes aren’t in season, use a 28 oz can of diced tomatoes with their juice and omit the tomato sauce
  • 6 large eggs
  • ¼ C chopped fresh parsley leaves
  • ¼ C chopped fresh mint leaves


  • Heat 3 tablespoon olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
  • Add the tomatoes and tomato sauce (or canned diced tomatoes). Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
  • Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture. Gently crack an egg into each indention.
  • Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
  • Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.


  • Make Ahead Tip: You can prepare the shakshuka tomato sauce one night in advance.  Let cool completely, then store in the fridge in a tight lid glass container. When you are ready the next day, warm up the sauce in a skillet and add the eggs and follow the recipe from step #3 on.


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