Thursday, January 16, 2020

Shakshuka - Middle Eastern Vegetarian Dish

Today, we are going into a different direction. Something more healthy, vegetarian, gluten free and breakfast-y. Ladies and gentlemen, the Shakshuka! While preparing this dish my mom mentioned that it reminds her of the Serbian Sataras, just a bit spicier where in Sataras we only add Vegeta to it. This of course immediately gave me an idea for a new dish on our menu. 

Anyways, back to the Shakshuka. A popular, simple one-pan dish that originated in North Africa and served today in many middle eastern countries such as Israel. It can be eaten throughout the day for either breakfast or lunch. The dish has a lot of flavor, but is not too spicy. 


  • 1 medium oniondiced
  • 1 red bell pepperseeded and diced
  • 3tbs olive oil
  • garlic clovesfinely chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp cayanne 
  • 1 28-ounce can whole peeled tomatoes
  • 6 large eggs
  • salt and pepperto taste
  • Feta Cheese to your liking
  • 1 small bunch fresh cilantro,
  • 1 small bunch fresh parsleychopped


1) Heat olive oil in pan and add onions and pepper, simmer for 5-10 minutes or until onion is translucent and add garlic. Let simmer for another 2-3 mins.
2) Add spices and pour the peeled tomatoes. Season with salt and pepper and let sauce simmer.
3) Add Feta Cheese and crack open eggs, cover up and let cook until egg whites are completely formed. 
4) Garnish with Cilantro & Parsley 


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