Shakshuka with Spiced Tomatoes (Print Version)

A flavorful North African dish with spiced tomato sauce and gently cooked eggs.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely chopped
03 - 1 green bell pepper, chopped
04 - 2 garlic cloves, minced
05 - 1 can (14 oz) diced tomatoes with juice

→ Spices & Seasonings

06 - 1 teaspoon ground cumin
07 - 1 teaspoon sweet paprika
08 - 1/4 teaspoon ground cayenne pepper (optional)
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1 teaspoon sugar (optional)

→ Eggs

12 - 4 large eggs

→ Garnish (optional)

13 - Fresh parsley or cilantro, chopped
14 - Crusty bread, for serving

# How to Make It:

01 - Heat vegetable oil in a large skillet over medium heat. Add onion and bell pepper, cooking for 5 minutes until softened.
02 - Incorporate minced garlic and cook, stirring frequently, for 1 minute.
03 - Stir in ground cumin, sweet paprika, and cayenne pepper if using; cook for 30 seconds until spices release aroma.
04 - Add canned diced tomatoes with juice. Season with salt, black pepper, and optional sugar. Simmer uncovered for 10 to 15 minutes, stirring occasionally until sauce thickens.
05 - Taste sauce and adjust seasoning as needed.
06 - Create 4 wells in the sauce using a spoon and carefully crack an egg into each. Cover skillet and cook for 6 to 8 minutes until egg whites are set but yolks remain soft.
07 - Remove from heat and garnish with chopped parsley or cilantro if desired. Serve immediately with crusty bread.

# Additional Tips::

01 -
  • Colorful and nutritious vegetarian meal
  • Simple, quick, and affordable pantry ingredients
02 -
  • Shakshuka originated in the Maghreb region and is popular across the Middle East and North Africa.
  • This recipe is naturally vegetarian, dairy-free, and nut-free.
03 -
  • Use ripe, fresh tomatoes for extra flavor if available.
  • For variation, add spinach, beans, or use jarred roasted peppers instead of fresh.
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