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Closeup overhead view of shakshuka in a grey oval skillet with crusty bread on the side


A deliciously spiced, one pot, tomato and egg stew that's traditionally eaten for breakfast, but is so good you'll want to eat for every meal!

Course Breakfast, Brunch
Cuisine Mediterranean, Middle Eastern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author Deana Kabakibi


  • 1-2 red & yellow bell peppers, chopped (about 2 cups)
  • 1 cup yellow onion, chopped
  • 3 cloves garlic, pressed
  • 1 tbsp olive oil
  • 28 ounce crushed tomato
  • 1/2 tsp cumin, ground
  • 1/2 tsp paprika, ground
  • 1/2 tsp salt
  • parsley for garnish


  1. In a large skillet over medium heat, put 1 tbsp oil and add onions. Cook for about 5-7 or until translucent. Add bell peppers and cook until they just start to soften about 3-5 min. In the last 1-2 min add garlic and stir well.

  2. Add can of crushed tomato, cumin, paprika and salt. Stir well. Lower heat so it's simmering and create 6 indentations for the eggs. Then crack an egg into each indentation and cover the pan with a lid so the steam cooks the top of the eggs for about 10 min. Check the eggs after 5 min to make sure the yolks aren't cooking through if you like it runny. You can also put the pan (oven safe) in the oven at 350 degrees until the eggs cook about 10 min.

Recipe Notes

Sidenote again that the egg yolks sometimes tend to cook faster than the whites. So be careful if you like your yolks runny, you will want to check after 5 min how quickly they're cooking.