Shakshuka: Veg, but can be made Vegan, GF


Shakshuka: Veg, but can be made Vegan, GF

Shakshuka: Egg dish from the middle east with tomatoes.

Shakshuka - Download Recipe

Makes 6 servings

  • 1 Tbsp olive oil
  • 1/2 onion, peeled and diced
  • 1 clove garlic, mined
  • 1 bell pepper, seeded and chopped
  • 2 cans (14oz) diced tomatoes
  • 2 Tbsp tomato paste
  • 1 tsp mild chili powder, cumin, and paprika
  • Pinch of cayenne pepper
  • Pinch of sugar (optional)
  • Salt and pepper, to taste
  • 6 eggs
  • 1/2 Tbsp. fresh chopped parsley (optional)

Nutritional Info (per serving): Calories: 129, Fat: 7g, Carbohydrate: 10g, Fiber: 2g, Sodium: 343mg, Potassium: 494mg


Heat a large skillet or sauté pan on medium and slowly warm olive oil in the pan. Add chopped onion, sauté for few minutes until it begins to soften. Add garlic and continue to sauté until mixture is fragrant.

  1. Add the diced bell pepper, sauté for 5-­7 minutes until softened.
  2. Add diced tomato and tomato paste, stir until blended. Add all the spices and sugar, stir, and allow mixture to simmer over medium heat for 5‐7 minutes until it starts to reduce.
  3. Add more spice according to your preferences.
  4. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. The eggs will cook “over easy” style on top of the tomato sauce
  5. Cover the pan. Allow the mixture to simmer for 10-15 minutes, or until eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
  6. Garnish with chopped parsley.