Say hello to your new favorite brunch item! This North African dish is known for its brilliant red sauce that’s packed with rich flavor and poached eggs.

PREP TIME: 10 minutes   |   COOK TIME: 30 minutes   |   YIELD AMOUNT: 6 servings 


  • 2 tbsp. olive oil 
  • ½ yellow onion, chopped 
  • 3 cloves garlic, minced 
  • 1 red bell pepper, diced 
  • 28 oz. can crushed tomatoes with liquid 
  • 1 tsp. paprika 
  • ½ tsp. turmeric 
  • ½ tsp. cumin 
  • ¼ tsp. salt 
  • ¼ tsp. pepper 
  • ¼ tsp. cayenne pepper 
  • 4 eggs 
  • 1/3 c. feta cheese, crumbled 
  • ¼ c. freshly parsley, chopped 
  • 1 avocado, halved, pitted and sliced 
  • Toasted bread for serving



  1. Heat the olive oil in a cast-iron skillet, then add the chopped onion.
  2. Sweat the onion for 5 minutes over medium heat before adding the minced garlic.
  3. Then add the red bell pepper and cook until softened (about 5-7 minutes).
  4. Add the can of crushed tomatoes and the seasonings.
  5. Stir to combine, then reduce the heat to low and allow the mixture to simmer for 10 minutes.
  6. Use a spoon to create 4 holes or “pockets” in the mixture.
  7. Then, carefully crack 1 egg in each hole.
  8.  Place a lid on top of the skillet and allow the eggs to cook for 5-7 minutes.
  9.  Once there is a thin white film over the egg yolks, remove the lid and turn off the heat.
  10. Garnish the shakshuka with feta cheese, fresh parsley and sliced avocado.
  11. Serve with toasted bread and enjoy!

Leave a Reply