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In essence, Shakshuka is a dish comprised of Eggs cooked in a Tomato Sauce with Peppers. Often times, it's made with other tasty accompaniments, like fresh Herbs, Cheese and toasted Bread, which acts as the perfect vehicle for scooping up the sauce.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dish
Cuisine Middle Eastern
Servings 4 people


  • 4 tbsp Extra Virgin Olive Oil divided
  • 1 Red Onion sliced thin
  • 2 Red Bell Peppers stem and seeds removed, sliced thin
  • 3 garlic cloves peeled and minced
  • 1 (28 oz) can Whole Peeled Tomatoes
  • 1 (7.5 oz) can Chipotle Peppers in Adobo If heat isn't your thing, feel free to omit the peppers, or reduce the amount.
  • 5 Whole Eggs
  • 1 tbsp sugar
  • 1 tbsp smoked paprika
  • 1 tsp Ground Coriander
  • 1/2 tsp Cumin
  • 1/4 tsp cayenne pepper
  • 1/4 cup Feta Cheese crumbled
  • 1/4 cup Fresh Parsley and Cilantro
  • Salt and Pepper
  • 1 avocado sliced to your preference.
  • Loaf of Bread of choice, sliced Sourdough is my personal favorite, but any will do.


  • Preheat the oven to 400F and heat a skillet, preferably Cast Iron, over medium-high heat and add 3 Tbsp Olive Oil to skillet. Brush remaining Olive Oil onto sliced bread and arrange on a sheet pan- set aside.
  • When the pan and oil are hot (the oil will glisten in the pan after just a few minutes), add in your sliced Onion and Peppers. Do not disturb them in the pan for a few minutes, as to allow them to begin to brown- this will add a nice depth to the flavor (but don't let them burn!). Then, stir the mixture occasionally until the Onion and Peppers have softened a bit (8-10 minutes).
    Peppers and Onions Sauteing
  • While the Onions and Peppers are cooking, add the can of Whole Peeled Tomatoes with their sauce and the Chipotle Peppers with their sauce (if using) to a Blender or Food Processor. Blend/Process for about 30 seconds- you want the sauce to be semi-smooth, but thick.
    Pulse Whole Whole Peeled San Marzano Tomatoes with Chipotle Peppers
  • Add Garlic and stir for another 1-2 minutes until fragrant, then stir in Paprika, Cumin, Coriander and Cayenne and season with Salt and Pepper.
  • Then, pour in Tomato/Chipotle Pepper mixture, sugar, more salt and pepper and reduce the heat to medium-low. Simmer for 10-12 minutes.
  • Reduce heat to low and with a large spoon, make 5 wells in the sauce for your Eggs.
    Preparing to make wells in the sauce for the Eggs
  • One at a time, crack each Egg into a well and season with Salt and Pepper. Scatter crumbled Feta throughout sauce and cover the pan. Let cook for 6-8 minutes, or until whites are set and yolks are still runny (if you prefer your yolks to be on the medium-hard side, just allow to cook a bit longer).
  • While the Eggs are cooking, toast the bread in the Oven until crisp- 5-7 minutes.
  • When the Eggs are set, turn off the heat, top with sliced Avocado and scatter Parsley and Cilantro. Serve straight from the skillet.
    Another angle of the finished product
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