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Shakshuka

A baked tomato and egg dish that’s perfect for a casual brunch.

SERVES:
6
PREP TIME:
10 minutes
COOK TIME:
30 minutes

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 1 yellow onion, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 tbsp. chopped jalapeño
  • 1/2 cup cherry tomatoes, halved
  • 1 (29 oz.) can crushed tomatoes
  • 2 tbsp. tomato paste
  • 1 tbsp. smoked paprika
  • 1 tsp. fresh oregano
  • Salt and pepper, to taste
  • 6 eggs
  • 2 tbsp. chopped parsley

Instructions

  1. Preheat oven to 375° F.
  2. Heat olive oil in a large, ovenproof skillet over medium heat.
  3. When oil is hot, add onions, bell pepper and garlic. Cook, stirring occasionally, until onions and peppers become soft, about 8 minutes.
  4. Stir in jalapeños, cherry tomatoes, crushed tomatoes, tomato paste, paprika and oregano. Cook for 10 minutes, stirring occasionally. Season with salt and pepper.
  5. Crack eggs, evenly spaced, on top of the tomato mixture. Place the skillet into the preheated oven and cook for 10 to 12 minutes, or until eggs are set.
  6. Remove skillet from the oven and garnish with chopped parsley.
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