A Healthy (And Delicious!) Shakshuka Recipe to Kick-start 2024

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Photo by James Stefiuk


By Jamil Kadoura of Mediterranean Deli
“This is originally an authentic Tunisian dish. I remember eating this dish very often growing up. My mom, who taught me how to cook [and helped me open Mediterranean Deli in 1991], made this for breakfast or lunch. This was a very cost-effective recipe for families. I have fond memories of our entire family gathered around the pan and eating shakshuka.”

Serves 8

5 cloves of garlic, finely chopped
2 oz. extra-virgin olive oil
2 Tbsp. harissa (found in Middle Eastern markets)
2½ Tbsp. tomato paste
whole red bell peppers, cut into ¼-inch cubes
1½ tsp. cumin
1 tsp. salt
5 large ripe tomatoes, chopped
5 large eggs (organic eggs recommended)
Serve with 1 cup of labneh (a Mediterranean yogurt) and pita

Saute garlic and extra-virgin olive oil on low heat for 2 minutes. Add harissa, tomato paste, red bell pepper, cumin and salt. Simmer over low heat for 10 minutes. Add chopped tomatoes, and simmer for 10 more minutes until the mixture is soft and well blended. Crack eggs on top of the mixture, 1½ inches apart. Drag egg whites with a fork. Cook for about 8 minutes, until egg whites are done, and egg yolks are runny. Scoop portions with 1 egg and serve with 1 tablespoon of labneh and pita on the side.

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Hannah Lee

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