Shakshuka {classic Ireali breakfast}

Yield 4 servings

Recipe {slightly} adapted from



  1. Heat the oil in a 12″ skillet over medium-high heat.
  2. Add the chiles and onions and cook, stirring occasionally, until they’re soft and golden brown {about 6 minutes}.
  3. Add the garlic, cumin, and paprika, and cook, stirring frequently, until the garlic is soft {about 2 more minutes}.
  4. Add the crushed tomatoes and their liquid to the skillet along with 1/2 cup water.
  5. Reduce the heat to medium and simmer, stirring occasionally, until it’s thickened slightly {about 20 minutes}.
  6. Season the sauce with salt.
  7. Crack the eggs over the sauce so that the eggs are evenly distributed across the sauce’s surface.
  8. Cover the skillet and cook until the yolks are just set {about 5 minutes}.
  9. Using a spoon, baste the whites of the eggs with the tomato mixture, being careful not to disturb the yolks.
  10. Sprinkle the shakshuka with feta and parsley and serve with pitas, for dipping.

Recipe by Unruly Bliss at