Shakshuka is a simple eggs, tomatoes, bell peppers dish from the Middle East. Like many Middle Eastern foods, Shakshuka is popular from Moracco along the Mediterranean coast up into Lebanon and Syria.

The spice can be adjusted to your liking, of course. I like some kick to mine.


  • Extra Virgin Olive Oil
  • 6 medium fresh tomatoes plus 1/2 cup tomato sauce or 1 28 ounce can of whole tomatoes with its juice.
  • 1 large diced onion
  • 1 or 2 sliced bell peppers
  • 2 cloves minced garlic
  • 1tsp Coriander
  • 1 tsp Cumin
  • 1/2 tsp Paprika
  • Crushed red pepper flakes or cayenne pepper. (optional)
  • 6 large eggs
  • salt & pepper
  • fresh chopped parsley
  • fresh chopped mint

Add oil to deep skillet and heat. Add onions, peppers, garlic and spices. Cook until softened. Do not brown the onions. Add tomatoes and simmer for 15 minutes covered. Uncover and continue cooking to thicken. You want a thick sauce.

With a wooden spoon create 6 wells. GENTLY crack an egg into each well. The wells should be spaced enough to hold each egg in its well. Cook on low until the whites of the eggs are set.

Sprinkle with parsley and mint just before serving. The egg yolks should be runny.

Serve with pita or bread.