So, the origin of Shakshuka is dependent upon who you speak to, though it’s definitely Middle Eastern/North African. I first ate it and learned how to make it in Israel!

It’s the best for brunch. Or for dinner. Or as a midnight snack. Let’s get into it:

shakshuka and hummus

The Recipe:

  • About 1.5 hours of your time, but you won’t be standing over a stove the whole time
  • Olive oil
  • Five cloves of garlic (cut how you like garlic)
  • One large yellow or white onion (diced)
  • Three bell peppers (red, orange, yellow, or a mix–diced)
  • One jalapeño pepper (finely diced with ribs and seeds removed)
  • About a pound of your favorite fresh tomatoes, chopped (this is optional yet delicious)
  • One 28oz can petite diced tomatoes
  • One 14oz can fire roasted diced tomatoes (with garlic if available)
  • 1-2T cumin
  • 1-2T harissa (the spiciness of harissa varies, always taste your food as you cook)
  • 1T paprika (whatever kind you have is great)
  • 2t onion powder
  • 2t garlic powder
  • 2t coriander
  • Salt and pepper, of course
  • One egg per person
  • Possible toppings: Cilantro, parsley, scallions, feta, and pita for serving (and hummus, especially if this is your dinner)


–Hot tips: Cooking should be fun. Make this your own. Don’t worry if you don’t have some of the spices, the only ones you truly need are cumin and harissa. Also, this easily feeds six people and keeps very well in the fridge or freezer.–

Heat up a large pot/pan/wok over medium-high heat. Add a couple tablespoons of olive oil once it’s hot.

Cook the onions and peppers for about three minutes with a tablespoon of cumin and a tablespoon of harissa, stirring occasionally.

Toss in the garlic, add about 2t salt and a hefty amount (maybe 1T) fresh black pepper. My motto is “always add more pepper than you think is necessary”. Cook for a good 5 minutes, stirring occasionally.

Add the fresh chopped tomatoes, another teaspoon or two of cumin, a teaspoon or two of paprika*, a hefty dash of garlic and onion powders, and about 1/2t salt. Stir to distribute the spices.

*Paprika, hot Hungarian paprika, smoked paprika (whatever you have that’s red and not cayenne) goes in. Aleppo pepper is phenomenal. But frankly, don’t bother going to the store if you don’t have any of these. It’s fine. Leave it out.

Add the canned tomatoes.

Stir in more black pepper, cumin, garlic powder, and salt to taste.

Either put a splatter guard on the pot or use a lid, leaving it slightly ajar. Let it simmer on low or medium-low heat, stirring occasionally, for 30 minutes to an hour, until the liquid almost entirely evaporates and the dish becomes a nice thick stew.

Once it’s at the thickness that you’d like, make a few wells with a spoon and crack some eggs in those wells. Sprinkle the eggs with salt and pepper. Put a lid on and cook until the egg whites have just set and the yolks are still runny.

Top with whatever toppings you like. I usually add feta, cilantro, parsley, and scallions. Ohhh and sometimes sesame seeds because I love sesame.

Serve straight out of the pot with pita. Or use plates/bowls. Whatever feels best.

*Pot will be approximately 4,000°–don’t touch it*

Happy eating!

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