Spicy Shakshuka

Spicy Shakshuka


  1. PREHEAT oven to 400°F. HEAT oil in ovenproof skillet set over medium heat. COOK onion, red pepper, garlic, chili powder, cumin, paprika, salt, pepper and cayenne for about 5 minutes or until vegetables start to soften.

  2. STIR in tomato paste; COOK for 1 minute. STIR in tomatoes; BRING to simmer. REDUCE heat to medium-low. COOK, stirring occasionally, for about 15 minutes or until sauce has thickened.

  3. MAKE 8 divots in the sauce with spoon; CRACK egg into each divot. TRANSFER to oven. COOK for 5 to 8 minutes or until eggs are soft-cooked or until desired doneness. GARNISH with feta cheese and cilantro.


  • 8 large EGGS
  • 3 Tbsp. olive oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, minced
  • 1 tsp. each chili powder, ground cumin and paprika
  • 1/2 tsp. salt
  • 1/4 tsp. each pepper and cayenne pepper
  • 3 tbsp. tomato paste
  • 5 cups chopped plum tomatoes
  • 1/3 cup finely crumbled feta cheese
  • 1/4 cup chopped fresh cilantro


This recipe is an excellent source of choline, and a good source of vitamin A and protein.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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