Shakshuka Recipe

If you’ve been following me for a while, you know that I was obsessed with making shakshuka during the summer and peak tomato season. And by obsessed, I mean that I was making it at least 5 days a week. While I no longer make it as often, it’s still one of my favorite (and of the easiest!) things to make.


  • 1/2 onion
  • 1 large bell pepper
  • 4 tomatoes
  • 4 eggs
  • 1/4 tsp cayenne (reduce 1/8 tsp for less spicy)
  • 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1/4 tsp brown sugar
  • feta
  • cilantro
  • salt
  • pepper
  • dill (optional)


  1. Heat up some olive oil and toss in the chopped onions, let them cook for a minute and toss in chopped bell peppers. Once they both cook down (~5 minutes) and the onions start to caramelize, add in a pinch of salt.
  2. Toss in the chopped tomatoes, cover and let simmer on medium heat for ~7 minutes, add in the sugar. Season with cayenne, paprika, cumin, and salt and pepper to taste.
  3. Make 4 holes using a spoon for the eggs, crack in an egg in each whole. Cover and cook until you see the tops of the egg whites cook over the yolks.
  4. Top with feta, cilantro, and dill.