Shakshuka is a middle eastern breakfast staple and one you’ll be happy to have welcomed to your table!

A white plate with turned up sides sits full of stewed tomatoes and eggs cooked sunny side up. The eggs are garnished with Calabrian chili flake, parmesan, and minced parsley. A slice of toasted italian bread with an herbed crust sits to the side.


  • 6 Eggs
  • 2 14oz Cans, Diced Tomatoes
  • 1 Lg Red Bell Pepper, minced
  • 3 Cloves Garlic, minced
  • 1T Paprika
  • 1t Smoked Paprika
  • 2t Cumin
  • 2T Italian Parsley, minced
  • Salt, Pepper, Olive Oil
  • Parmesan, minced Parsley, Calabrian Chili flake, Olive Oil, for garnish
  • Toast or Pita for dipping


  1. In a large brazier, heat olive oil and saute bell pepper until transluscent.
  2. Add dried spices, saute until fragrant.
  3. Add garlic, cook ~2 minutes.
  4. Add parsley and tomatoes. Cook 15 minutes covered, stirring infrequently.
  5. Turn to a low heat, make 6 wells in the tomatoes, and crack 6 eggs into the wells.
  6. Cook, covered ~10 minutes or until eggs reach desired doneness. (I prefer a set white but runny yolk.)
  7. Using a skimmer spoon, plate eggs over tomatoes. Top with garnishes.
  8. Use toast to bust yolks and scoop tomatoes.
  9. Enjoy!