The BEST Shakshuka

Shakshuka is a classic Middle Eastern dish and its eaten for breakfast or really any meal of the day. It’s made from simple, healthy ingredients and is typically vegetarian. The traditional version uses tomatoes, onions and spices as the base with eggs poached within it.

This dish is not only easy to make, but is a show-stopper that is great for brunch with your friends. What's great about this recipe is that you can scale the spices to the palette of whoever you are cooking for. If you know me, then you know I love to make it spicy. But for the sake of this recipe, I am going to tone it down just a smidge so feel free to add more or less!

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Get Started!

Prep Time: 20 Mins

Cook Time: 20 Mins

Servings: 6 Servings

Ingredients

• 6 eggs

• 1 medium yellow onion (chopped)

• 5 garlic cloves (chopped)

• Optional: 6 snacking peppers (mixed colors)

• 1/2 cup fresh parsley

• 1/2 cup fresh cilantro

• 32 ounce can san marzano tomatoes

• 2 tbsp tomato paste

• 1/2 cup fresh feta

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 2 tsp smoked paprika

• 1 tsp chili powder

• 1 tsp cumin

• 3 tbsp olive oil

• Optional: Baguette for buttery-garlic crostini on the side

Directions

1. Add olive oil to pan and let this get hot at medium heat

2. Add onions and snacking peppers for about 5 minutes, you will know these are ready as they tenderize and become lighter in color. Add chopped garlic and let this simmer for an additional 3-5 minutes.

3. Add in your spices and seasonings, and half of your fresh herbs.

4. Once the vegetables have cooked down, add the tomato paste and crushed red tomatoes to the pan and bring to a boil. Turn this back down to a simmer.

5. You are going to start to cook your eggs now. The easiest way to do this is to create little "holes" in the tomato mixture and then crack an egg into each "hole".

6. Lightly top with 1/4 cup feta.

7. Put a lid and cook to how you prefer your eggs. I cook mine for a gooey consistency at medium heat for 10 minutes.

8. Remove from heat and garnish with remaining herbs and feta. Spoon each serving with an egg and tomato sauce (plus optional garlicky-butter crostini, which is basically garlic+butter+toast)