Shakshuka is a popular Middle Eastern and Northern African dish which has become a staple dish in Israel. It is a simple one pan-meal that makes a statement – and a perfect break the fast dish!


Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings



  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 large red bell pepper or roasted red bell pepper, chopped
  • ¼ teaspoon fine sea salt
  • 3 cloves garlic, pressed or minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes, reduce or omit if sensitive to spice
  • 1 large can (28 ounces) crushed tomatoes, preferably fire-roasted
  • 2 tablespoons chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish
  • Freshly ground black pepper, to taste5 to 6 large eggs
  • ½ cup crumbled feta
  • Crusty bread or pita, for serving



  1. reheat oven to 375 degrees Fahrenheit. Warm oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add onion, bell pepper, and salt. Cook, stirring often, until onions are tender and turning translucent, about 4 to 6 minutes.
  2. Add garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.
  3. Pour in crushed tomatoes with their juices and add cilantro. Stir, and let mixture come to a simmer. Reduce heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavours time to meld.
  4. Turn off heat. Taste (careful, it’s hot), and add salt and pepper as necessary. Use back of a spoon to make a well near perimeter and crack egg directly into it. Gently spoon a bit of tomato mixture over whites to help contain egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over eggs.
  5. Carefully transfer skillet to oven (it’s heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when egg whites are an opaque white and yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan (keep in mind that they’ll continue cooking after you pull the dish out of oven).
  6. Using oven mitts (both hands!), transfer hot skillet to a heat-safe surface such as the stove. Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes, if desired. Serve in bowls with crusty bread on the side.