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Yields4 Servings

Adapted from Smitten Kitchen

 ¼ cup olive oil
 3 jalapeños, finely chopped
 1 onion, diced
 5 cloves garlic, crushed then sliced
 1 tsp cumin
 1 tbsp paprika
 28 oz canned tomatoes
 6 eggs
 ½ cup feta
 1 tbsp parsley, chopped roughly
 pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chilies and onions and cook about 6 minutes until browned.


Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.


Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.


Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture.


Sprinkle shakshuka with feta (or really any cheese would be nice) and parsley and serve with pitas, for dipping.

Nutrition Facts

Servings 4