Eleanor King


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Makes 4 servings

1 Tablespoon olive oil

1 small yellow onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 teaspoon salt

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon dried parsley

½ teaspoon chili powder

1 28-ounce can crushed tomatoes

4 large eggs

2 teaspoons fresh parsley, chopped

Shakshuka is a traditional breakfast eaten in the Middle East and parts of Northern Africa. It is popular in Israeli cooking and is a flavorful dish made from simmering onions, tomatoes, spices, and eggs. This vegetarian entree is healthy, easy-to-make, and can be dressed up or down depending on the occasion.



1. In a medium saute or cast iron skillet over medium heat, add olive oil, onion, and red bell pepper. Cook for about 5–7 minutes or until onions become translucent and lightly browned. Add garlic, salt, and spices and cook for an additional minute until fragrant.

2. Add the crushed tomatoes and stir into the peppers and onions, making sure to scrape any browned bits from the bottom of the pan. Bring to a simmer over low heat and let cook for 10 minutes, stirring occasionally.

3. Using a large spoon or spatula, make four wells in the simmering sauce. Crack the eggs into each well. Cover the pan and cook for 4–6 minutes, or until the eggs have set to your liking. To check this, simply shake the pan and see how much the eggs wiggle.

4. Remove from heat, garnish with parsley, and serve!

Mom Pro-Tip: To add extra flare to this dish, top with crumbled feta, avocado, or goat cheese. It’s also delicious with toasted bread or pita for dipping.

Active Time: 20 minutes

Total Time: 30 minutes