Shakshuka (Eggs In Tomato Sauce)

Total Time:
Level: Easy
Serves: 4


  • 1 large onion, sliced
  • 1 large red bell pepper, cut into ½-inch strips
  • 3 garlic cloves, sliced
  • 2 tbsp. olive oil
  • 1 (28-oz) can diced plum tomatoes
  • ½ tsp. coarse salt
  • ¼ tsp. pepper
  • 1 tsp. cumin
  • 1 tsp. paprika
  • pinch of cayenne pepper
  • 4 large eggs
  • ¼ c. chopped parsley
  • whole wheat pita, for serving (optional)


  1. Cook onion, bell pepper, and garlic in oil in a large skillet over medium-high heat until onion is golden-brown and pepper is tender, 8 to 10 min.
  2. Stir in tomatoes and any juice, salt, pepper, and remaining spices. Simmer for 15 min.
  3. Make 4 indentations in the sauce and crack an egg into each. Reduce heat to low, and cover pan. Cook 8 to 10 min, or until eggs are set to your liking.
  4. Sprinkle with parsley, and serve with pita.

213 cal, 12 g fat (3 g saturated), 9 g protein, 14 g carb, 10 g sugar, 4 g fiber, 761 mg sodium, 186 mg cholesterol per serving

This recipe originally appeared in the April 2015 issue of Dr. Oz The Good Life.

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