Our Favorite Shakshuka


▢ 1 tablespoon olive oil
▢ 1 onion diced
▢ 2 cloves garlic minced
▢ 2 small red bell peppers diced
▢ 1 teaspoon paprika
▢ 1 teaspoon cumin
▢ ½ teaspoon coriander
▢ ⅛ teaspoon cayenne pepper or to taste
▢ salt & pepper to taste
▢ 28 ounces whole tomatoes canned, with juices
▢ 6 eggs
▢ freshly chopped cilantro for serving


Crush tomatoes with your hands until they’re broken up, set aside.
In a 10″ skillet, cook onion and garlic in oil until tender. Add bell pepper and cook an additional 6-7 minutes or until very soft.
Add seasonings and cook until fragrant, about 1 minute. Add tomatoes and simmer until thickened, about 10 minutes.
Use the back of a spoon to gently create wells for the eggs. Crack an egg into each well.
Turn the skillet down to simmer, cover and gently simmer 4-6 minutes or just until eggs are set.
Garnish with fresh cilantro and serve with toast.

Recipe Notes
Leftover Shakshuka can be stored in an airtight container in the fridge for up to 3 days.
Reheat in the microwave until heated through, and refresh flavors with salt & pepper.


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