Easy Shakshuka!

Shakshuka is one of my favorite dishes to make when I'm doing a "fancy" breakfast (or breakfast for dinner hehe). And the thing is, it's actually SO easy to make! If you wanna impress guests (or just impress yourself which I fully support), this dish is a must.

So what is shakshuka? And where is its origin?

Egg shakshuka is a simple one-skillet dish comprised of a mixture of poached eggs nestled in the middle of a savory mixture of crushed tomatoes, bell peppers, onions, and garlic + spices. Traditional shakshuka came to life in North Africa-Tunisia and has become widely popular in Middle Eastern and Mediterranean regions.



  • 1-2 tbsp olive/avocado oil

  • 1-2 bell peppers

  • 4-6 ripe tomatoes, chopped + 1 can tomato sauce or chopped tomatoes in their juices

  • 1 yellow onion, finely chopped

  • 4 cloves garlic, minced

  • 4 eggs


  • Preheat oven to 400 F.

  • Heat a large oven-safe pan/skillet, on medium heat. When the pan is hot enough, pour in your oil, followed by your onion and garlic. Sautee until onions are translucent, and mixture is fragrant.

  • Add your bell peppers and chopped tomatoes to the pan, and sautee for a couple of minutes.

  • Pour in your canned tomatoes and their juices and let the mixture simmer for a few minutes.

  • Finally, crack your eggs on top of the mixture, and place pan in the oven. Let this cook until egg whites are no longer clear, but your yolks are still runny--about 5-8 minutes (time depends on the power of your oven).

  • Top with garnish of your choice. I love cilantro, fresh parsley, or dill (maybe all three if I'm feeling sassy).

  • Serve with some roasted potatoes, and my personal favorite, some crispy sourdough bread.


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