Shakshuka is a traditional Middle Eastern dish that’s composed of a sauce topped with poached eggs. Normally, it’s a breakfast dish, but I served mine at dinner since I am one of those people who need to have breakfast first thing in the morning. I loaded mine with a lot of peppers as my garden is currently overflowing with them. If you want the eggs more visible than mine, just refrain from using all the juice from the canned tomatoes. I happen to love sauce, so I really didn’t mind.



1 tbsp olive oil

1 onion, chopped

3 garlic cloves, minced

1 green bell pepper, chopped

1 red bell pepper, chopped

1 sweet pepper, chopped

1 (28 oz) can whole plum tomatoes

1 fresh tomato, chopped

2 tbsp tomato paste

1 tsp paprika

1 tsp cumin

1/2 tsp cinnamon

1/4 tsp red pepper flakes

1 and 1/2 tsp hot sauce

salt and pepper, to taste

1 tsp parsley

4 eggs

Optional: bread


In a deep skillet, heat oil. Cook onions and peppers for 7 minutes. Add garlic and cook for 2 more minutes. Add in canned and fresh tomatoes, tomato paste, paprika, cumin, cinnamon, red pepper flakes, hot sauce, and salt and pepper. Break up the canned tomatoes and let  mixture simmer until thickened, about 30 minutes. Stir in parsley. In a bowl, crack an egg.  Gently transfer the egg on top of the pepper sauce. Repeat for the remaining eggs. Afterwards, cover with a lid and cook until the eggs are cooked, about 6 minutes. If desired, serve bread on the side to dunk in the yolk and pepper sauce.


One response to this post.

  1. I am not a HUGE egg fan in their standard form, but in dishes like this I absolutely love them. Thanks for sharing! I need to try this 🙂


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