Simple Shakshuka


This simple, savory dish is a delicious adaptation of a traditional Israeli recipe. Don’t let the unusual tomato and egg combination run you off – you’ll be missing out! This recipe works for breakfast, lunch OR dinner, but I typically start my morning with it.

Shakshuka is very versatile and you can add a variety of vegetables, such as diced bell peppers, sliced mushrooms, or greens, and cook the eggs to whatever doneness you prefer. This recipe is pared down, using ingredients I already had on hand, but it’s still super-satisfying. Hope you enjoy it!

Let’s get started

What You’ll Need

  • 1/4 of a Small Onion, Diced
  • ½ cup Spaghetti Sauce
  • Garlic, Cumin, Red Pepper Flakes
  • Salt & Pepper, to taste
  • 2 or 3 Eggs
  • Sliced Bread

How to Make It

  • In a small skillet, saute the onion in a touch of oil until translucent.
  • Reduce heat and add ½ cup of spaghetti sauce. Bring to a gentle simmer.
  • Season with salt, pepper, a pinch of cumin and dash each of garlic and red pepper flakes.
  • Crack the eggs into the seasoned tomato sauce and cover.
  • Watch the eggs closely and cook until the whites are set (yolks as well, if you prefer).
  • Serve eggs and sauce with toasted bread.

Try it and tell me what you think!


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