Shakshuka is an easy, fragrant, and healthy breakfast dish. It’s as simple as simmering tomatoes, onions, garlic, and spices and gently poaching eggs in one pot. Enjoy with pita or a baguette, plus, the aroma is certain to get your guests out of bed.

Serves 4


2 tablespoons extra-virgin olive oil
1 onion, chopped
2 green bell peppers, stems and seeds removed, chopped
2 garlic cloves, minced
1 teaspoon sweet paprika
½ teaspoon ground cumin
1 teaspoon turmeric
Pinch of red pepper flakes
2 tablespoons tomato paste
5 ripe tomatoes, chopped
Salt and black pepper, to taste
6 eggs
1 cup crumbled feta cheese
¼ cup chopped fresh parsley, for garnish
¼ cup chopped fresh mint, for garnish


Place the olive oil in a large cast-iron skillet and warm it over medium heat. Add the onion and cook, stirring occasionally, until it has softened, about 5 minutes. Add the bell peppers and cook, stirring occasionally, until they have softened, about 5 minutes.

Add the garlic, paprika, cumin, turmeric, red pepper flakes, and tomato paste and cook, stirring continually, for 1 minute. Add the tomatoes and bring the mixture to a boil. Reduce the heat, cover the pan, and simmer for 15 minutes.

Remove the cover and cook until the shakshuka has reduced slightly, about 5 minutes.

Season the shakshuka with salt and pepper. Using the back of a wooden spoon, make six wells in the mixture. Crack an egg into each well and sprinkle the feta over the shakshuka.

Reduce the heat to a simmer, cover the pan, and cook until the egg whites are set, 6 to 8 minutes.

Remove the pan from the heat, garnish with parsley and mint, and enjoy.

Excerpted from Mediterranean: The Ultimate Cookbook by Derek Bissonnette (Cider Mill Press, 2022). Reprinted with permission from the publisher.

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