All Mixed Up With Eggs-cellent Shakshuka

Spicy tomato sauce and runny egg yolks… how bad could this be? So it has a weird name but trust me, you are going to want to try this one!

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I’ve seen variations of this Middle-Eastern dish floating around for a while and I’ve been wanting to try it, although a little intimidated because I’ve never had it before. But every photo I’ve seen has made my mouth water and I’m always open to trying new foods. So I checked out a couple recipes online and ultimately created my own, inspired by a few.

I’ve read that “shakshuka” means “all mixed up”. Which is pretty descriptive of this dish, because it’s basically eggs baked in tomatoes mixed up with peppers, onion, cumin and other spices. There’s a bit more to it but not much – it’s a simple dish that is quick and easy to make. It’s also light but filling, which is what we’re always going for, right?

Here’s what you’ll need:

1 large can of diced fire-roasted tomatoes
1 white or yellow onion, sliced/julienned
1 red bell pepper, sliced/julienned
2-3 garlic cloves, minced
4-6 eggs (matter of preference)
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp red pepper flakes (add less or omit if you don’t like spicy)
1/2 to 1 cup feta cheese (completely optional; amount depends on if you like a little or a lot – I like a lot)
1/4 to 1/2 cup fresh parsley, chopped
Salt & pepper to taste

Here’s what you’ll need to do:
  • Preheat oven to 400 degrees.
  • In a large saucepan that fits in your oven, heat 2 TBSP of olive oil on medium heat. Add onion and red bell pepper, salt, and pepper to taste. Let the veggies cook for 8-10 minutes until onion is translucent and pepper is soft.
  • Add garlic, cumin, paprika, and red pepper flakes.
  • Cook for another 2-3 minutes, then add tomatoes with salt and pepper to taste.
  • Bring to a boil, then reduce heat to simmer for about 10-15 minutes. Mix in half of the feta.
  • With a spoon, create little pockets in the sauce for the eggs and crack the eggs right into the sauce.
  • Salt and pepper the eggs to taste, then put the pan in the oven for 8-10 minutes, until eggs are set and done to your liking.
  • When the eggs are done, take out the pan and top with remaining feta and parsley. Let cool for about 5 minutes, then dig in!

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It’s also served well with a slice or two of toasted sourdough or bread of your choice. The bread soaks up some of the tomato sauce in the most delicious way! But totally optional, of course. 

Chris and I had this for dinner but it would make an excellent breakfast or brunch as well. We used 6 eggs for the two of us but this recipe could easily serve 4 people (we both eat generous portions). Shakshuka is one of those recipes that you can adjust your liking – add lentils or another hearty legume or even some meat for more substance, or more vegetables for extra nutrition. Make it your own, and enjoy!


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