The Best, Easiest, Yummiest Shakshuka Recipe

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This is a traditional shakshuka recipe — and it has been approved by both my Israeli wife and my Israeli-Iraqi father-in-law. So you know this is going to be good!

PREP: 10 ish minutes
COOK: 20 ish minutes
TOTAL: 30 ish minutes

SERVINGS: 4 to 6 servings

INGREGIENTS:

  • 2 tablespoons olive oil

  • 2 shallots, diced (sub for 1 medium onion)

  • 1/2 bag of sweet mini bell peppers, dices (sub for 1 red bell pepper, diced)

  • 4 garlic cloves, minced / chopped

  • 2 teaspoon paprika

  • 1 teaspoon cumin

  • ¼ teaspoon chili powder (optional for spice)

  • 1 28-ounce can petite diced tomatoes

  • 4 to 6 large eggs

  • Salt and pepper, to taste

  • Cilantro or parsley for garnish, optional

INSTRUCTIONS:

  1. Heat olive oil in a large sauté pan on medium heat. Add the chopped mini bell peppers and shallots and cook for 5 minutes or until the shallots becomes translucent.

  2. Add garlic and spices and cook an additional minute.

  3. Pour the can of tomatoes and juice into the pan and mix. Season with salt and pepper and bring the sauce to a simmer.

  4. Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.

  5. Optional. Garnish with chopped cilantro and parsley before serving.