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Stacey Kasdorf


I learned how to make Shakshuka when Jason and I first got married. It's honestly the easiest meal to throw together and the perfect end of week meal when the groceries are running low and you need to use up some of your veggies. I usually make this recipe in a cast iron skillet, which is usually what this recipe suggests, but we don't have one in our rental so I tried it out in a big frying pan instead and it turned out just as good! The best part is that Everly likes this too, probably because she's obsessed with anything tomato. It's a great way to get veggies into your kids diet because they're kind of hidden in all of the sauce.

I have tried a few different variations of this recipe and they all turn out great. Don't be afraid to experiment with different spices, veggies or proteins. You really can't go wrong as long as you keep a tomato base and runny eggs on top. You can cook your eggs as long as you want, but I love them a little runny so that it kind of runs in as a sauce. It's great on it's own as a lighter meal, or you can put it over rice which is so yummy because it soaks up all of the flavorful juices. Check out this super easy recipe below!



Makes: 4-6 servings

Time: 30 minutes


  • 2 tbs olive oil

  • 2 bell peppers (any color), diced

  • 1 zucchini, diced

  • 1 sweet onion, diced

  • 3 garlic cloves, minced

  • 2 tsps paprika

  • 1 tsp cumin

  • 1 tsp chili powder

  • 1 28 oz can diced tomatoes

  • salt & pepper to taste

  • 6 eggs

  • optional: for more protein you can add diced chicken sausages


  1. Preheat oven to 375 degrees F.

  2. Heat frying pan or skillet over medium high heat and add olive oil.

  3. Next add the onion and cook until translucent, approximately 4 minutes.

  4. Then add bell peppers, zucchini, onion and garlic and saute for 7-10 minutes until cooked to your liking.

  5. Then add spices, salt & pepper and mix until combined. Pour in the diced tomatoes, bring up to a boil and then reduce to simmer for 10 minutes.

  6. Make 6 little wells with a wooden spoon in the tomato mixture and crack in the eggs.

  7. Put the frying pan in the oven and bake for 10 minutes or until eggs are cooked to your liking. Make sure your frying pan is oven safe, if it isn't you can keep the frying pan on the stove and cover with a lid until eggs are cooked.

  8. You can top with green onions, feta cheese, avocado or anything else you have on hand!



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