I was recently asked to make Shakshuka for some clients and I must admit that I'd never made it before. Or even tasted it before! But boy was I in for a treat! Not only was it incredibly simple and healthy, but it tasted HEAVENLY! I loved the rich tomato flavor with the creamy egg yolk and punch of flavor from the cumin, paprika & cayenne. 

I adapted a recipe from Melissa Clark from the New York Times which came out perfectly. Now, all I can think about is how many different vegetables I could use or different combinations of flavors of Shakshuka. But since many of you have asked, here is the traditional recipe. 


  • Extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ⅛ tsp cayenne
  • 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
  • ¾ teaspoon salt, to taste
  • ¼ teaspoon black pepper, to taste
  • 1/4-1/2 cup crumbled feta cheese (optional)*
  • 6 large eggs
  • Parsley/Scallions/Cilantro 


  1. Heat a few tablespoons of olive oil in a large skillet or cast iron skillet.
  2. Add sliced onion & sliced pepper and cook on low heat until softened, 10-20 minutes. 
  3. Add garlic, cumin, paprika & cayenne, cook 1-2 minutes.
  4. Add chopped tomatoes and season with salt & pepper. Stir & cook for approximately 10-15 minutes. If too thick, add small amounts of broth or water until more of a saucy consistency. (*After this step, I used my immersion blender for a few short blends to get it to more of a saucy consistency.*)
  5. Sprinkle in crumbled feta. 
  6. Create small "wells" in the pan for the eggs and gently crack the eggs into the divots.
  7. Cover and cook eggs until the whites cook through and the yolks are just set (approximately 5 minutes). Do not over cook the yolks! (*If the whites are undercooked, use a spoon to baste the egg whites with the sauce. Careful not to disturb the yolk.*)
  8. Sprinkle with the parsley, scallions or cilantro.
  9. Serve with crusty bread or pita to scoop up all the yummy sauce and runny yolk!

* If dairy free, omit cheese. Would also be delicious with goat cheese or dairy free cashew cheese.


Alyssa Gagarin