Shakshuka plated.

SoSa Shakshuka

Rebecca Brockman - Society of St. Andrew
Featured In WTFCF Season 2, Episode 05 & 06: Feed My Sheep.
A dish originating from the Middle East, this meal is eaten for breakfast, lunch, or dinner. Shakshuka is simple, versatile, and affordable, all that is needed are tomatoes, eggs, onion, bell pepper, paprika, and cumin. Vegetables and additional spices can be added as they are available to add nutrition and heat!
Print Recipe Pin Recipe


  • 1 medium yellow onion, finely diced
  • 2 medium bell peppers, diced
  • 3 - 4 garlic cloves, minced
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 can (28 ounces) whole peeled tomatoes
  • 5 - 6 large eggs
  • salt and pepper to taste
  • cilantro and parsley, to taste
  • rice or bread
  • splash of Olive oil
  • 1 cup spinach, optional
  • ½ avocado, optional
  • Note: Add any additional vegetables, as desired. Vegetables that go well in the dish are zucchini, squash, and eggplant.


Note: Make sure to taste Shakshuka as it is cooking. If it is too acidic for your liking, add about a teaspoon of sugar to cut the acid.

  • In a saucepan on medium heat, add a splash of olive oil. Then add, 1 medium diced onion, 2 medium diced bell peppers, 1 cup optional spinach. Cook 5 to 7 minutes or until the onion is translucent.
  • Add to pan, 3 minced garlic cloves, 2 teaspoons paprika, and 1 teaspoon cumin. Combine well and cook an additional minute. Note: Add in any additional vegetables, if desired. Additional vegetables that go well in the dish are zucchini, squash, and eggplant.
  • Pour 1 can of tomatoes with juice into the pan and break down the tomatoes using a large spoon or masher creating wells for each individual egg. Note: Space the tomatoes evenly to make sure eggs don't touch.
  • Crack the eggs into each well. Cover the pot and cook for 5 to 7 minutes. Remove from heat and add parsley, cilantro, salt and pepper to taste.
  • Garnish with Avocado

Serve over rice, with bread or both.


      About the Author

      SoSA's Rebecca Brockman in a gleaning field.Rebecca Brockman is the Florida State Coordinator for the Society of St. Andrew. She coordinates a statewide network— of farmers, volunteers, and feeding agencies— to bring healthy and nutritious food to communities in need through gleaning local fields. As an advocate for food security and accessible nutrition, Rebecca loves to make and share recipes that are versatile, delicious, and culturally important. From Mongolia, to Israel, to Korea, and America, Rebecca knows food is a powerful tool for building stronger communities and promoting healthier living.
      The Society of St. Andrew (SoSA) believes in the power of neighbors helping each other to change the world. This is why SoSA’s networks routinely bring people together to share nourishment with their neighbors in need. Identities, communities, and relationships are built through food and the sharing of it with others. SoSA’s focus is primarily on rescuing farm-fresh food from agricultural sites, but it partners with agencies at every level in the food ecosystem. And is always looking for more partners!