Zesty Shakshuka

Zesty Shakshuka


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This spicy dish is made with crushed tomatoes, onions, mushrooms, jalapeno, tangy seasonings and eggs. It's topped with parsley and crumbled feta cheese, which balances out the heat.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 2 tbs. extra virgin olive oil
  • 1 large yellow onion, diced
  • ½ C. mushrooms, sliced
  • 1 tsp. kosher salt
  • 1 C. red bell pepper, diced
  • 1 jalapeno pepper, seeded and diced
  • 1 tsp. cumin
  • ½ tsp. paprika
  • ½ tsp. ground turmeric
  • ½ tsp. ground black pepper
  • ¼ tsp. cayenne pepper
  • 1 (28 oz.) can crushed tomatoes
  • ½ C. water
  • 6 large cage-free eggs
  • 2 tbs. feta cheese, crumbled
  • 2 tbs. fresh parsley, chopped

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In a large skillet, warm olive oil over medium-high heat. Stir in onions and mushrooms. Cook for 10 minutes or until well browned. Add red bell pepper and jalapeno. Cook for 5 minutes or until tender.

Mix in cumin, paprika, turmeric, black pepper and cayenne pepper. Stir and cook for 1 minutes. Add in crushed tomatoes and water. Stir until ingredients are well blended. Decrease heat to medium. Simmer for 15 minutes.

Using a large spoon, make 6 indents in sauce. Crack an egg into a ramekin and slide into an indent. Repeat steps with remaining eggs. Cover and cook until egg whites are set. Top with feta cheese and parsley. Serve warm.

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