Shakshuka seems to be everywhere lately, and for good reason, it’s a delicious hearty egg dish for brunch, lunch, or dinner. While a classic dish throughout the Middle East, especially Israel, there are also many versions in Spain, Italy and North Africa. We believe the surge in popularity over the last few years in the U.S. may be owed to Ottolenghi’s “Plenty” in which he may have introduced the recipe to masses of Americans.

There are so many great recipes. We’ve reviewed Ottolenghi’s and Melissa Clark’s, then there’s green shakshuka, and Mark Bittman’s excellent baked eggs with onions and cheese. But we love this standard with a few little tricks and flavors to bring out the most flavor. Like, well, scorching the vegetables just a bit – trust.

This is a dish ripe for experimentation – try your own. We’d love to hear about it! 

Tomato Pepper Shakshuka

  • 2 tablespoons olive oil
  • (Optional: 1/4 cup /  2 ounces cubed salt pork or chopped bacon, about 3 slices)
  • 1 red pepper, sliced into 1/2 inch strips
  • 1 green pepper, sliced into 1/2 inch strips
  • 1 large onion, sliced into 1/2 inch strips or rings
  • 4 garlic cloves, chopped  
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1 large tin (3 cups) stewed, chopped tomatoes  
  • 6 pasture raised eggs
  • 1/4 cup crumbled feta cheese  
  • 2 tablespoons /large pinch of parsley leaves
  • 2 tablespoons / large pinch of cilantro leaves
  • Salt
  • Fresh cracked black pepper

In a large skillet, heat olive oil, add salt pork / bacon if using and cook, stirring until browned.
Add onions and peppers.
Saute on medium high to slightly brown peppers and onions, and slightly blister peppers, (about 3 minutes).
Add garlic and saute for another minute.
Make an open space in pan and add cumin and coriander to toast for a couple of seconds.
Add tomatoes, stir well and turn down to medium-low.
Cover for 10 minutes to soften and cook vegetables.
Uncover for 2-3 minutes to reduce and concentrate liquid.
Add a sprinkle of salt and pepper to taste.
Make 6 little pockets in the pan and a
dd an egg into each pocket.
Top each egg yolk with a 2-3 drops of olive oil, and a very small sprinkle of salt and pepper.
Cover, cook for 6 minutes for runny yolks, 10 minutes or so for dense yolks. Cooking ranges and pan type will make time vary, so check one yolk for doneness at 5 minutes.
Sprinkle with feta, parsley and cilantro.
Serve with additional herbs.

NOTE: If making for a large crowd, this can be made in the oven.
Double or triple recipe as needed.
Preheat oven to 375 degrees
When ready to add eggs, transfer tomato and pepper mixture to one or two large baking dishes.
Make the same pockets and distribute the eggs.
Bake at 375 for 8 minutes until eggs are set to desired doneness.


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