Prep: 10 minutes
Cook: 20-25 minutes
• 6 eggs, preferably organic and grass fed
• 2 tbsp olive oil
• 1/2 medium onion, peeled and diced
• 3 cloves garlic, minced
• 1 small red bell pepper, chopped
• 3 cups ripe diced tomatoes
• 1 Tbs tomato paste
• 1 tsp cumin
• 1 tsp paprika
• Pinch of cayenne pepper (or more if you like it spicy) Sea Salt and pepper
• Optional: fresh chopped parsley.
1. Heat a deep, large skillet on medium heat.
2. Add the olive to the pan.
3. Add chopped onion, sauté for a few minutes until the onion begins to brown and get a golden color. Add the garlic and continue to sauté for 2 minutes.
4. Add the chopped bell pepper, sauté for additional 3 minutes.
5. In a small bowl mix together the tomatoes, tomato paste, spices, and 3 Tbsp of water, stir with a fork and add the tomato mixture to the hot skillet.
6. Let it cook for 5 minutes on medium heat till it starts to reduce.
7. Crack the eggs to the tomato-garlic-onion mixture, one at the time onto the skillet and add salt and pepper.
8. Reduce to low hear, cover the pan, and let it cook for 10-15 more minutes (Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.)
9. Remove from heat and garnish with the chopped parsley. Shakshuka can be eaten for
breakfast, lunch, or dinner. For breakfast and lunch, serve with 100% whole wheat warm crusty bread or whole wheat pita that can be dipped into the sauce. For dinner, serve with a side of Israeli salad or mixed green salad with fresh lemon juice and olive oil.