Shakshuka (With A Little Heat!)

Warm and comforting flavors of cumin, paprika and chili powder make magic with eggs poached in a tomato, onion, red pepper and jalapeño sauce.

Shakshuka With A Kick

Recipe: Shakshuka (With A Little Heat!)

Shakshuka With A Kick


Cooking oil of choice
Half a medium onion, diced
Any color bell pepper, diced
1/2 jalapeño pepper, diced [Omit if you prefer less heat]
2-3 big handfuls from a bag of chopped kale or spinach
2 teaspoons minced garlic
14.5 oz can diced tomatoes
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes / to taste
6-8 eggs
1 tablespoon minced fresh parsley (for garnish)


40 minutes




  1. Heat enough oil to coat bottom of skillet over medium heat
  2. Add onion, pepper, and kale and cook until softened, about 5 minutes
  3. Add garlic and stir
  4. Add diced tomatoes and tomato paste and stir to combine
  5. Add cumin, paprika, chili powder, salt, pepper, and red pepper flakes and stir to combine
  6. Reduce heat to medium-low
  7. Evenly distribute the mixture in the skillet
  8. Make little holes in the mixture with a spoon and crack the eggs into them
  9. Pop the yolks if you like them cooked through, or leave as is for runny
  10. Season the top of each egg with a pinch of salt and pepper
  11. Cover skillet with a lid and cook until eggs reach desired doneness. About 15 minutes.
  12. Garnish with parsley and serve with quinoa, rice, couscous, cauliflower or crusty bread.