My version of shakshuka, a middle eastern dish of baked eggs in tomatoes, peppers, onions, garlic, and parsley, spiced with cumin and paprika. I like my shakshuka to have a bit more texture so I don't add any broth or tomato paste, that way the veggies have a bit of a crunch.

Number of Servings: 2-3 servings

Estimated Cost Per Serving: $2.50


- 2 eggs

- 1 large red bell pepper

- 4 roma tomatoes

- 1 sweet onion, chopped

- 4 garlic cloves, minced

- 1 & 1/2 tsp cumin

- 1 tsp paprika

- 1/4 tsp garlic powder

- 1/4 tsp onion powder

- 1/2 cup fresh parsley, chopped 

- 1 sweet French baguette

- salt and pepper for seasoning

- 2 tbsp canola oil

- olive oil for drizzling


1)  Pre heat oven to 350 degrees.

2) In large cast iron skillet, heat 2 tbsp of canola oil over low-medium heat.

3) Add in the onions, season with salt and pepper, and cook for 3 minutes or until translucent. 

4) Add in the garlic and red bell pepper and cook for another 5 minutes until the bell peppers begin to soften.

5) Add in the spices (cumin, paprika, garlic powder, and onion powder), stir to combine.

6) Add in the tomatoes and then season again with salt and pepper.

7) Once the tomatoes begin to soften about 3 minutes, add in the parsley, stir to combine.

8) Reduce heat to low.

9) In the center of the skillet create two shallow wells, crack an egg into each well.

10) Remove from heat and transfer to the oven. 

11) Bake for 10-12 minutes or until the egg whites have hardened.

12) Remove from the oven.

13) You can then eat the shakshuka straight from the skillet or I like to mix in the cooked egg and serve it on top of freshly sliced baguette with a drizzle of olive oil.