It’s What’s for Brunch: Shakshuka

Happy New Years friends!! We ring in 2015 with bone-chilling cold weather (yay) and I am beginning it with a few resolutions like – staying in and cooking more. So, here’s my first attempt for 2015.

Today I bring you a great Mediterranean dish that’s perfect to warm you up and help you forget about how freezing it is outside: Shakshuka.  This Mediterranean stew is a delicious, healthy and very easy dish that I love to make for brunch during winter. Shakshuka (or sometimes spelled shakshouka) means “a mixture” in Arabic slang and is tomato-based sauce with chili peppers, onions and cumin with eggs poached in the sauce. It  is a staple of Tunisian, Libyan, Algerian, Moroccan and Egyptian cuisine and is traditionally served in a cast iron pan with bread to soak up the sauce. Doesn’t that sound delicious?  I mean, come on!

My version is slightly different than the traditional recipe as I make it a bit spicier and poach my eggs separately, but nonetheless, it is still very similar. Here’s the recipe! Enjoy and stay warm!


  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, copped
  • 4 medium sweet pepper (red, yellow, orange), seeded and chopped
  • 2 jalapeno peppers, seeded and chopped
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon sweet paprika
  • 1 pinch fennel seeds
  • 1 (28-ounce) can diced tomatoes with juices
  • 1/2 cup cilantro
  • tomato paste, for thickening
  • feta cheese, for serving
  • large eggs


  1. Heat oil in a large cast iron pot over medium-low heat. Add onion, pepper and jalapenos. Cook until soft, about 10 minutes. Add garlic and cook until tender, 2 minutes; stir in cumin, coriander, paprika and fennel seeds, and cook 1 minute. Add tomatoes and season with salt and pepper; simmer about 30 minutes. Add cilantro and a dash of tomato paste to thicken the sauce. Simmer for 20 more minutes. The longer it simmers the more flavorful it becomes. Finish with feta cheese.
  2. Place water in a pot with salt to boil. Once water boils, gently crack each egg into the water. Let cook 2-3 minutes. Remove from water; serve over shakshuka. Sprinkle with cilantro.
  3. Eat!

About bigbiteblog

Big Appetite. Big Competitions. Big Attitude...Big Bite. A blog about food, food battles, and how food rules everything around me. F.R.E.A.M.! View all posts by bigbiteblog

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