There are few more beautiful morning marriages of fresh veggies and eggs than shakshuka. This hearty breakfast dish originated in North Africa and the Middle East, but is now popular around the world because of how filling, delicious, and easy-to-make it is. We recommend making a big batch for a crowd-pleasing brunch and then enjoying the leftovers (if there are any) as a filling lunch or second breakfast the following day.
Recipe by Lisa Bryan of Downshiftology. Photo by Colette Krey.
- 4 Tbsp olive oil
- 1 medium onion, diced (red or yellow work- use whatever you have)
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 tsp smoked paprika
- 1 tsp cumin (use whole seeds if you can find them!)
- 1/4 tsp chili powder
- 1 28-ounce can whole peeled tomatoes
- 6 eggs
- salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
- Heat the olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5-7 minutes, until the onion becomes see-through.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and their juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
- Garnish with chopped cilantro and parsley.
Recipe Notes and Variations
- If you want a smokier version of shakshuka, try using a can of roasted tomatoes.
- Shakshuka is often served with pita bread, but you can use whatever you have around like toasted baguette, tortillas, or even tortilla chips!
- Try topping it with some crumbled feta or goat cheese or your favorite vegan alternative. If you don’t eat eggs, you can make a vegan version of shakshuka by incorporating chickpeas, tofu, lentils, or your favorite plant-based protein into the dish.