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Updated: Mar 31, 2021


1/4 cup extra-virgin olive oil

1 jalapeño chiles, small dice

1 red pepper

1 medium yellow onion, chopped

6 roma tomatoes, Medium small dice

2 tbs of tomato paste

5 cloves garlic, sliced

1 tsp. Ground Cumin

1 Tbs. Sweet Paprika

Salt and pepper, to taste

6 large eggs

2 Tbs. chopped cilantro, flat-leaf parsley, or a mixture of both


  1. Heat oil in a large skillet over medium-low. Add onion and peppers . Cook until soft.

  2. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cook 1 minute.

  3. Add the tomatoes and season with salt and pepper; cook for about 5 mins

  4. Add the tomato paste and cook for another min.

  5. Add a cup of water and cook and cook for about 10 minutes till sauce thickens. Taste and add more salt and pepper if needed. ck the egg i

  6. Make a small well with the back of a spoon. crack an egg in to the well. Repeat six times.

  7. Cook the shakshuka thill the egg white are cooked through and the yolk are still runny , if you like your eggs cooked all the way you can cover with a lid.

  8. finale step is add fresh chopped fresh herbs at the end.

  9. serve with challah or pita.

Bon appétit

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