Celebrate Spring with this Middle Eastern Breakfast Delicacy: Shakshuka

By Hilary Schwab, the Edible Garden Girl

Shakshuka is a middle eastern dish often served for breakfast in Israel and surrounding Arab countries. It originated in North Africa in Tunisia. In fact, Shakshuka means, “all mixed up.”

It is a hearty healthy meal to start your day. Simply start with a tomato, pepper, and onion base and then fry eggs in the same pan. Before serving, top it with goat cheese and fresh herbs. Traditionally, this dish is served in the pan that it is cooked in, which makes a wonderful presentation.

Plus, tomatoes are an incredibly healthy part of any diet. Scroll down to learn how to make this delicious dish, and discover the powerful nutritional punch that tomatoes offer. Want to grow your own? Click here to learn how to add them to your garden.

Here’s how to Make Shakshuka

What you’ll need:

  • 2 Tablespoons olive oil
  • 1 cup diced onion
  • 3/4 cup sweet peppers chopped
  • 2 cloves garlic minced or pressed
  • 1/4 teaspoon salt
  • 1 4.5-ounce can diced tomatoes or 6 fresh medium tomatoes diced and peeled 3 Tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon smoked paprika
  • 1⁄4 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes (omit if you do not like spicey)
  • 4 large eggs


  • 1⁄4 cup goat cheese
  • 1 Tablespoon fresh cilantro or parsley

Here’s how: 

  1. Heat 2 T oil in a large skillet at medium heat.
  2. Add 1 cup diced onion, 1 cup sweet peppers chopped, and 2 cloves garlic minced or pressed,  ¼ teaspoon salt. Sauté until fragrant.
  3. Add the tomatoes and cook at medium-high heat to blend in with the vegetables.
  4. Use 1 14.5 Oz can diced tomatoes or 6 fresh medium tomatoes (peeled) Tip for peeling fresh, add to boiling water for 1 minute, remove, run under cold water, cut out stem top, and peel.
  5. Lower heat and add tomato paste and spices, simmer for 5 minutes.
  6. Raise heat again and make wells in the sauce for the eggs. Add eggs one at a time to the wells.
  7. Cook eggs with the pan partially covered for 2-3 minutes until eggs are almost to the desired doneness and remove from heat.
  8. Top each serving with cheese and fresh herbs.

Click here for more recipes and gardening tips from the Edible Garden Girl here!