• Shakshouka // Nourish


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Shakshouka // Nourish


1 jalapeño, stemmed, seeded and finely chopped

1/2 small yellow onion, roughly chopped

3 cloves garlic, minced

1 15-ounce canned tomatoes, diced or whole peeled

1/2 tsp. ground cumin

1/2 tbsp. paprika

1 15-ounce canned tomatoes, diced or whole peeled

4 eggs

Olive oil for sautéing

Salt to taste

To serve:
Feta cheese and flat-leaf parsley, for garnish
4 warm pitas


Heat oil in a medium skillet over medium-high heat.

Add jalapeño, garlic and onions to the skillet, and stirring occasionally, until soft and golden brown, about 6 minutes.

Add cumin and paprika, stir for another minute.

Add diced tomatoes or, if using whole peeled, put tomatoes and their liquid into a medium bowl and crush with your hands.

Add tomatoes and their liquid to skillet along with 1/4 cup water.

Reduce heat to medium and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt, if desired.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.

Sprinkle shakshouka with feta and parsley and serve with pitas, for dipping.

Serves 2

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