I’ve been making shakshuka for the past 2 years for breakfast- you can easily make this dish for dinner, but I like to spice up breakfast every now and then.  My husband really loves strong flavors, so he absolutely loves this dish.  If you haven’t tried it, I would definitely recommend, especially if you have a cast iron skillet!!

I based my recipe off this one.



  • 3 tablespoons EVOO
  • 1 onion, diced
  • 1 large red bell pepper, seeded and diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • pinch cayenne pepper
  • 2 (14.5) ounce cans diced tomatoes (or about 4 large tomatoes, diced)
  • s&p to taste
  • 5+ ounces goat cheese or feta, crumbled
  • 6+ large eggs (I do 2 eggs per person)


  • Heat your oven to 375 degrees.
  • Heat a large skillet over medium-low heat.  Add the EVOO. Add the onion and pepper and cook until soft, about 20 minutes.  Add the garlic and cook until tender, about 2 minutes.  Stir in the spices- cumin, paprika, cayenne.  Pour in the tomatoes and season with s&p.  Simmer until the tomatoes have thickened, about 10 minutes.
  • Crack eggs into the skillet right on top of the tomatoes.  Season with s&p.  Pop in the oven and bake for 7-10 minutes, or until the eggs have set.  Sprinkle with your cheese and serve!  Enjoy!!

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