Prep Time (minutes)
Cook Time (minutes)
1 tablespoon olive or Safflower oil
1/2 onion, peeled and diced
1 garlic clove, minced
1 red or yellow bell pepper, diced
4 cups fresh diced tomatoes, or 28 ounces diced fire roasted canned tomatoes
2 tablespoons tomato paste
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon sugar
teaspoon cayenne pepper
1/2 teaspoon salt and pepper, or to taste
parsley or cilantro for garnish
1 Heat oil and sauté onion to soften in a large rimmed skillet on medium heat. Add garlic and stir. Add the diced pepper, and heat until softened for about 5 minutes..
2 Add tomatoes, tomato paste, sugar, and spices and stir. Simmer until it starts to reduce (about 8 minutes).
3 Taste it now. If necessary, add salt and pepper or more sugar or more cayenne to taste. Be careful not to add too much cayenne or your shakshuka will have too much of a “kick.”
4 Crack the eggs and drop them directly into the tomato mixture. Space eggs every 2 inches around the edges of the skillet with one egg in the middle. Allow the eggs to cook into the tomato mixture. Cover and simmer for 15 minutes.
Optional: Top with parsley or cilantro. You can also add 3 ounces of either feta or goat cheese or add 1/2 cup heavy cream.