- 3 tablespoons extra virgin olive oil
- 1 large yellow onion chopped
- 2 green peppers chopped
- 2 garlic cloves, chopped
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- pinch red pepper flakes optional
- kosher salt
- black pepper
- 6 medium tomatoes, chopped (about 6 cups chopped tomatoes)
- 1/2 cup tomato sauce
- 6 large eggs
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
- Make Ahead Tip: Prepare the shakshuka tomato sauce the night before. Let it cool fully, then refrigerate in a sealed glass container. Next day, warm the sauce in a skillet and proceed from cracking the eggs into the sauce.
- Leftovers Storage: Store leftovers in airtight glass containers in the fridge for 1 to 2 days. Reheat gently over medium heat, adding a splash of liquid to loosen the sauce if needed.
- To Add Meat: Brown 1/2 pound ground beef or lamb in olive oil, seasoned with salt and pepper. Set aside the cooked meat, wipe the skillet, then prepare shakshuka sauce. Stir the cooked meat into the simmering tomatoes before adding eggs.
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