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Shakshuka is a recipe you can get done in under an hour that is spicy, smoky, and full of vegetables and tomato sauce. Did we mention it can help you use up all those fresh eggs you’re getting from your chickens right now? I don’t know about you, but I’m always on the lookout for new egg recipes since I am usually overflowing with eggs around this time of year. This is a delicious recipe and I encourage you to try it.


  • 2 Tbsp. extra virgin olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 bell pepper diced
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/4 tsp. crushed red pepper flakes
  • 1 1/2 tsp. salt
  • 1 tsp. sugar
  • 28. oz of diced tomatoes
  • 2 cups of spinach chopped
  • 1/2 cup of heavy cream
  • 3 ounces of feta cheese crumbles
  • 6 eggs
  • cilantro


  1. In a large cast-iron skillet over low heat and add olive oil. Then add the onions, garlic, and bell pepper. Cook uncovered until softened. Do not allow to brown.
  2. Add the smoked paprika, cumin, coriander, red pepper flakes, 1 1/4 teaspoon of salt, sugar, and tomatoes.
  3. Cook uncovered and stir occasionally for approximately 10 minutes or until the sauce is thick.
  4. Add the chopped greens and the cream to the sauce. Continue to cook uncovered while stirring until the greens are wilted and soft. This should take an additional 10 minutes.
  5. Open the oven and set the oven rack on the top shelf position. Preheat the broiler
  6. Remove the pan from the heat and use a spoon to make 6 indentations in the sauce.
  7. Very carefully crack an egg into each indentation. Then spoon a little bit of sauce over each of the egg whites. This step is important as it keeps them contained and helps them cook faster. Do not disturb the egg yolks.
  8. Sprinkle the eggs with the last remaining bit of salt. Then sprinkle feta cheese crumbles around the edges of the eggs.
  9. Place the pan back on the stove over low heat and then cover with a lid. It should take 5 to 7 more minutes until the egg whites are set but still translucent on the top. Check frequently on the eggs as cook times are different based on the size of the egg. 
  10. Once the whites are set, but are still translucent on the top, remove the lid and transfer the pan to the oven on the top rack.
  11. Broil until the eggs are cooked thoroughly. Remove the pan from the oven and sprinkle cilantro over top of it.
  12. Serve hot with a piece of bread or rolls.


  • The eggs can be cooked to a runny consistency if you have them under the broiler for only one minute. If you prefer eggs that are cooked all the way through, the broiler is unnecessary.
  • The tomato sauce can be made two days ahead of time and refrigerated. Alternatively, you can make the tomato sauce up to six months in advance and have it frozen. Thaw it safely inside the refrigerator before processing this recipe. The sauce can be heated up on the stovetop once thawed for this recipe.


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