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  • Lauren Palmeri


Easy to make for a crowd or for one. Shakshuka is good for breakfast, lunch or dinner. Make this simple, spicy version with tomato sauce and jalapeños or kick it up a notch with paprika, red pepper, and add your favorite greens. Make sure to grab some crusty bread, rub some garlic on it and drizzle with EVOO -- it's delicious and the perfect vessel for these eggs. Enjoy!


2 Tbsp EVOO

1 small yellow onion, chopped

1 red bell pepper, chopped

2 cloves garlic, sliced

1-2 jalapeños, sliced

1/2 tsp red chili flakes

24 oz. jar favorite store-bought tomato sauce

4-6 eggs

scallions, Parmesan, and crusty toast to serve

Preheat oven to 425 F. In a large, oven-proof skillet, heat olive oil over medium-high heat and add onions, red bell pepper, garlic, jalapeños and red chili flakes. Sauté until translucent and onion is just beginning to brown, about 5 minutes. Add tomato sauce to pan and bring to a simmer. Carefully crack eggs into the sauce and transfer to oven. Cook until the egg whites are set and the yolks are still soft, about 8 minutes. Garnish with scallions, Parmesan and serve with crusty bread. I like to rub my toast with garlic and drizzle with olive oil! Enjoy!

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