Smoky shakshuka

Even though Shakshuka is traditionally a breakfast food, you can also enjoy this recipe for a brunch or weeknight dinner!

10 min
20 min



  1. Start by heating olive oil in a large sauté skillet on medium heat. Add the onion and bell pepper and cook for 5 minutes or until the onion becomes translucent.
  2. Add garlic and spices and cook for an additional minute.
  3. Add the can of tomatoes and juice, breaking down the tomatoes with a spoon. Stir in tomato paste and season with salt and pepper and bring the sauce to a simmer for about 10 minutes or until sauce has thickened.
  4. Stir in spinach, until wilted. 
  5. Use a large spoon to make small wells in the sauce and crack the eggs into each well, being careful not to crowd eggs. 
  6. Cover the skillet and cook for 5-8 minutes, or until the eggs are cooked to your liking.
  7. Season with more salt and pepper if desired and sprinkle with parsley, and diced avocado. Serve with toasted bread for scooping.