shakshuka - web


A quick and easy Middle-Eastern egg dish, great for breakfast, lunch or dinner, this shakshuka is great paired with whole grain bread or just on its own!


Serves 4-6


  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 large red bell pepper, seeded and thinly sliced
  • 1 tsp paprika
  • 1 tsp cumin, ground
  • ½ tsp of turmeric
  • 1/8th tsp cayenne (optional)
  • 1 (28oz) can of diced tomatoes, no salt added
  • Salt and pepper to taste
  • 1 cup of chopped loosely packed greens (like spinach or kale)
  • 6 large eggs
  • 2 Tbsp of fresh cilantro or parsley for garnish


  1. Preheat oven to 375 degrees.
  2. Heat oil in a large, oven-friendly skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft. Add garlic and cook until tender, 1 to 2 minutes.
  3. Stir in cumin, paprika, turmeric and cayenne if using, and cook 1 minute. Add tomatoes and season with salt and pepper to taste. Simmer until tomatoes have thickened, about 10 minutes. Stir in chopped greens.
  4. Turn off the heat. Create a small well in the sauce starting near the perimeter of the skillet. Gently crack an egg into the well. Do this for the remaining 6 eggs. Transfer the skillet to oven and bake until eggs are set to desired consistency, 7 to 10 minutes. Carefully remove from oven when done. Sprinkle with cilantro and serve with a rustic loaf or pita.


Calories (kcal) 184 Protein (g) 10.1
Carbohydrates (g) 13.8 Fat (g) 9.4
Sugar (g) 6.8 Saturated Fat 2.4
Fibre (g) 3 Sodium (mg) 98.3