4 Servings
50 min

Brunch is Served: Shakshuka. It's one of those recipes I really like, but haven't had it in more than a year! It's basically eggs poached in red peppers and tomato sauce, a very popular dish in the Middle East, that has originated from North Africa -- but I obviously made it my own way.

You can really create your own version by adjusting the spices (I use a lot of cumin for enhanced flavors) and toppings (in this case I used feta and cilantro).

You can always experiment with different cheese, like halloum, which gives the shakshuka a really nice gewy texture, or even with the sauce itself, like a drizzle of pesto sauce!

Recipe details

  • 4  Servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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For the eggs

  • - 2 onions diced
  • - 2 red peppers diced
  • - 1x 28oz can whole tomato (smash it to control consistency - can use diced tomatoes too)
  • - Red pepper salsa (to taste)
  • - 4 eggs
  • - 2 tsp cumin
  • - 2 tsp paprika
  • - dash of harissa (to taste)
  • - salt & pepper (to taste)

For the toppings

  • - Feta Cheese (optional)
  • - Zaatar (optional)
  • - Handful of cilantro (optional)


- Heat oil in cast iron pan (high heat - can use regular pan if cast iron not available)
- Sautee onions and red peppers until onions are translucent, before caramelization
- Add whole tomato can + red pepper salsa and let cook on medium heat
- Add spices: cumin, harissa, paprika, salt and pepper
- Once sauce is starting to bubble up, reduce heat to medium and carve out some pockets for eggs
- Crack eggs in and cover for 3-4 min
- Once eggs are cooked, uncover, add feta and sprinkle zaatar and cilantro
- Serve with bread or just by itself