Shakshuka literally means “a mixture”. It is a tradition North African and Middle Easter dish. It's made with tomato onions and spices as a base and then poached eggs within it. 

Shakshuka Ingredients

  •  2 tablespoons olive oil
  •  1 onion, chopped
  • 1 large red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 15 can beans, drained and rinsed (any kind)
  • ¼ teaspoon fine sea salt
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon pili pili
  • 1 large can crushed tomatoes, preferably fire-roasted.
  • 2 tablespoons chopped fresh cilantro or parsley for garnish
  • Freshly ground black pepper, to taste
  • 5 to 6 large eggs
  • ½ cup crumbled feta
Can be eaten with pita, bread or Injera



1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

2. Add the garlic, tomato paste, Pili Pili spice and cumin. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes

3. Add the beans and mix well 

4. Pour the can of tomatoes and 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.

5. 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.

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