Makes 2-3 servings

  1. Heat the oil in a 12 in. skillet, and add onion. Sautee onion for about 8-10 minutes on medium heat until it is golden and translucent.

  2. Add the bell pepper. Sautee until the pepper is soft, about 5 minutes more. Then, add the garlic, and sautee until just fragrant.

  3. Add the cumin, paprika, chili powder, coriander, and cinnamon, and sautee about 15-30 more seconds until frangrant.

  4. Add the pepper and onion mixture to a food processor with the tomatoes, coconut sugar or honey, salt, + pepper. Pulse a few times until mixture looks like a very chunky marinara sauce. I like mine with some larger chunks of tomato and onion still in tact, but you can make it a bit smoother if that’s your preference. (I often even leave half of the onion and pepper mixture out of the food processor so that the sauce is chunkier!)

  5. Pour mixture back into the pan. Bring to a simmer on low heat. Taste, and add more salt, pepper, and the red pepper flakes or cayenne pepper.

  6. Using a spoon, make 4-6 wells in the sauce. Crack eggs in the dips, and sprinkle feta over the top. Cover the pot, and let simmer on low heat until the eggs are cooked to preference. Traditionally, the eggs are served poached in the sauce + runny — I usually accomplish this after they simmer for about 8 minutes on the low heat, but check every so often in order to cook to your liking.

  7. Divide eggs and sauce among bowls. Sprinkle with herbs and za’atar. Serve with pita, naan or crusty bread.


1 28 oz. can of whole, diced or crushed tomatoes (I prefer whole, but use whatever you have)
1 large red or white onion, diced
1 large red bell pepper, diced
3 cloves of garlic, minced
1.5 tsp. ground cumin
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. ground coriander
1/8 tsp. cinnamon
1 Tbsp. coconut sugar or honey
1/4 tsp. crushed red pepper or cayenne pepper for some spice (optional)
1/2 tsp. salt + more to taste
Pepper to taste
4-6 eggs
1/4 c. chopped cilantro, parsley, or mix
1/3 c. crumbled feta or goat cheese (optional)
Za’atar seasoning mix, for serving (optional)
Pita, naan or crusty bread, for serving

12 in. skillet or saute pan with lid
Food processor or blender

10 min. prep time
30 min. cook time

Vegetarian, dairy-free option, gluten free without bread, nut-free, refined-sugar free, paleo friendly

Venzi’s Notes

In making this recipe, I tried so many different shakshuka recipes. I liked some and didn’t like others, and this is the result of me taking my favorite parts of each and putting them in to one recipe. It is easy, inexpensive to make, filling, comforting and so, so delicious. Traditionally, shakshuka is a dish of a spiced tomato sauce with eggs poached right into the sauce. The eggs are served runny and are so delicious with toasted bread or pita for breakfast, brunch, lunch OR dinner. The dish is popular across Northern Africa and in countries in the Middle East such as Israel.

I recommend this as a dish for the end of your week when you find you’re out of many fresh ingredients, low on cash and have 3 day old bread to use up. I typically always have onions, eggs, herbs, canned tomatoes and spices on hand, so this rule of thumb works for me most of the time. I recommend it on brisk fall nights or warm summer mornings. I enjoy this dish during all seasons, for any meal of the day. It would also be lovely paired with a fresh, green salad for a lighter version on the meal!