Crispy Fried Egg Shakshuka

Crispy Fried Egg Shakshuka


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Shakshuka is the perfect, no-fuss dish for an Easter get together. This can be a side dish for bacon lovers or the main dish for vegetarians.

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Chicago, IL

Time needed

5 min preparation + 40 min cooking

Serving Size / Yield

3 servings


  • 3 eggs
  • 1 can of tomatoes, whole or diced
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 clove of garlic
  • 1 tablespoon of olive oil
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • ½ teaspoon of cayenne
  • ½ teaspoon of pepper
  • ½ teaspoon of salt
  • Cilantro, for garnish

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Begin by heating the oil in a large skillet over medium-low heat. Sauté the onion and bell pepper for about 10 minutes, then add the garlic and cook for an additional 2 minutes. Next, pour in the tomatoes, cumin, paprika, and cayenne, pepper, and salt and cook for an additional 10 minutes, or until the sauce has thickened. Then crack three eggs into the skillet and add additional salt and pepper, if desired. Cover the skillet and let cook for an additional 10 minutes, or until the edge of the eggs are slightly crispy. Sprinkle with cilantro and serve while hot.

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