• Sheryl

Shakshuka - a Mediterranean Delight!

You'll never look at eggs the same way


Red Peppers (3)

Medium Yellow Onion

6 Large Eggs

28 oz. can Organic Diced Tomatoes

Small can of Tomato Sauce

Chopped Garlic (1-2 tsp, to taste)

Olive Oil

Balsamic Vinegar

1 tsp. each of Cumin, Sweet Paprika

1/4 tsp. Kosher Salt

Cayenne Pepper, few shakes or to taste


For the Sauce:

  • Roast 3 red peppers @ 400-degrees, lightly coated in olive oil, balsamic vinegar, garlic powder, salt and pepper, until starting to darken. 20-30 minutes, totally oven-dependent

  • Let peppers cool and remove skin (as much as possible, not a big deal to leave some or even all on!)

  • Pour about ¾ of a 28-oz can of Organic diced tomatoes into the blender. (Throw away the remaining juice and tomatoes or use for something else)

  • Add peppers

  • Add 1-2 tsp of chopped garlic, to taste

  • Add ½ tsp of sugar

  • Blend (on chopped setting if you have one—you don’t want it frothy—just mixed well together)

For the Spices:

  • Mix all together and set aside

To Prepare!

  • Chop one small onion (I used yellow, white would work just as well) – 1 cup

  • Cook onions in a small amount of olive oil (just barely coating pan); Add salt and pepper. Cook for 5-7 minutes until translucent.

  • Add sauce, spices, and 1/8 cup (few tbsp) of tomato sauce to thicken, and simmer on low-medium for 10-15 minutes. [Now is a good time to taste and adjust any seasonings]

  • Crack eggs, making a little well where you are going to drop each into.

  • Cover the skillet and cook until egg whites have spread out and hardened.

  • Turn off heat. Sprinkle with parsley or cilantro. Parmesan Cheese, Fresh mozzarella melted in would be good, too! Serve with Pita or Naan.

  • Enjoy!


Sheryl Stillman

©2020by Cooking at College.