Easy Organic Shakshuka

A North African dish popular in the Middle East, this is my version made with eggs in tomato sauce. It's a great breakfast recipe, but also makes an inexpensive lunch or dinner. The key is plenty of bread to soak up those juices.
Prep Time 10 mins
Cook Time 35 mins
Course Breakfast
Cuisine American
Servings 3 people


  • 2 tbsp Olive oil
  • 1/2 cup finely chopped yellow onion
  • 1 medium organic bell pepper
  • 3 garlic cloves minced
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper, or to taste
  • 1/4 tsp crushed red pepper
  • 5 cups chopped organic vine-ripened tomatoes
  • 3/4 cup organic tomato sauce
  • 1/2 tsp sea salt, or to taste
  • 6 large room temperature organic eggs
  • 1/4 cup crumbled feta cheese
  • 1/4 cup organic chopped fresh parsley for garnish
  • Pita or crusty bread for serving


  • Heat the oil in a large, heavy skillet, preferably cast iron, over medium heat. Saute the onion and bell pepper for 4-5 minutes or until softened and fragrant. Toss in the garlic and continue to saute for another minute. 
  • Add the coriander, paprika, cumin, black pepper, and crushed red pepper. Stir for a few seconds to warm the spices and allow some of their flavor to infuse the oil.
  • Transfer the chopped tomatoes to the skillet, then pour in the tomato sauce. Add salt, stir, and bring to a simmer.
  • Cover the skillet and simmer for 12 minutes. Uncover and continue to simmer for 5 minutes or until the tomato sauce thickens.
  • Use the back of a large spoon to create six wells in the tomato sauce, then carefully crack an egg into each one. Cover the skillet and continue to cook for 5 minutes or until the eggs are done to your liking. Uncover and sprinkle the feta on top.
  • Garnish with parsley and serve with pita
Keyword breakfast, eggs, Organic