How to make Classic Shakshuka



2 tablespoons olive oil

1 white onion diced

1 red bell pepper seeded and diced

1 jalapeno minced

4 cloves garlic minced

1 teaspoon ground cumin

1 teaspoon paprika

30 ounces canned diced tomatoes

3/4 teaspoon salt

1/4 teaspoon black pepper

6 large eggs

3 tablespoons fresh cilantro roughly chopped



  1. Heat olive oil in a large oven-safe heavy skillet over medium-high heat. Add in onion, bell pepper, and jalapeno and saute 5 to 7 minutes until onions are translucent.
  2. Add in garlic, cumin, and paprika and toast for 1 minute.
  3. Stir in diced tomatoes, salt, and black pepper. Bring to a simmer and reduce heat to low. Continue at a simmer for 15 minutes. Preheat oven to 375 degrees while you wait.
  4. Create 6 little nests in the tomato mixture to hold the eggs. Crack eggs into prepared holes.
  5. Transfer the skillet to the preheated oven and cook until eggs whites are set, 8 to 10 minutes.
  6. Sprinkle with fresh cilantro before serving.  Serve hot with sliced bread or flat bread.