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  • 1 1/2 teaspoons olive oil
  • 1 1/2 cups onions, chopped (1 medium onion)
  • 1 1/2 cups red bell peppers, diced (1 pepper)
  • 3 tablespoons jalapeno chile, chopped (1 chile)
  • 2 teaspoons garlic, minced (2 cloves)
  • 4 1/2 cups roma tomatoes, diced (8 tomatoes)
  • 1/2 teaspoon ground cumin
  • salt and pepper, to taste (optional) 1 tablespoon tomato paste
  • 4 large eggs
  • 3 tablespoons parsley, chopped (optional)



Step 1

Heat oil in skillet over medium heat. Add onion and bell pepper, and saute 7-9 minutes.
Add jalapeno and garlic, and saute 1 minute more.
Add tomatoes and cumin, and season with salt and pepper, if desired. Cover and cook for 2 minutes.
Uncover and cook 6-8 minutes, or until mixture thickens.
Stir in tomato paste, and cook 1 minute more.
Reduce heat to low. Make 4 cavities in mixture with wooden spoon. Break 1 egg into small dish, and slip into cavity. Repeat with remaining eggs.
Cover and cook 8-10 minutes, or until egg whites are set.
Sprinkle with parsley, if using. Serve immediately.

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