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This Shakshuka recipe is sponsored by Hunt’s tomatoes. All opinions are 100% mine.
I know you’ve been there: You just got home after a very long day. You’re starving. You don’t want to spend a lot of time cooking dinner. But also you don’t want to call for take-out. And you are just craving some really delicious comfort food.
The answer to all that is this easy and delicious Shakshuka!
Shakshuka is a fantastic dish of eggs poached in a spicy sauce of tomatoes and peppers. It’s a dish originally from North Africa and now considered a staple of Middle Eastern cuisine. A similar dish called ‘eggs in purgatory’ appears in Italian cuisine, and Turkish cuisine has a dish called ‘menemen’.
No matter what you call this dish – shakshuka is one of those delicious meals that you can pull together in just about 30 minutes! And chances are – you keep most of the ingredients on hand in your kitchen and pantry.
We used Hunt’s Organic Diced Tomatoes in our Shakshuka recipe. Like all of Hunt’s products, these organic diced tomatoes are 100% natural and non-GMO, with no artificial preservatives.
Hunt’s peels all of its diced, whole and stewed tomatoes with FlashSteam™ – which is steam from simple hot water. And because Hunt’s peels their tomatoes with FlashSteam™ instead of chemicals like lye*, that also means no chemical by-products go back into the earth.
To make our shakshuka – you’ll start by making a wonderful sauce with Hunt’s Organic Diced Tomatoes, onions, red bell pepper, and garlic, plus Hunt’s Recipe Ready Tomato Paste. We seasoned our sauce with harissa – a roasted red pepper and chili paste with Middle Eastern spices. (You can find it at most supermarkets these days.)
Once the sauce has simmered, use a spoon or small ladle and gently nestle cracked eggs into the sauce, then cover and cook until the eggs are cooked through. Finish with a sprinkle of feta cheese and fresh parsley on top.
Served with some toasted, crusty bread, our Shakshuka is sure to make you and your belly feel better at the end of any long day! (You can also serve Shakshuka for breakfast, brunch or lunch too.)
*Lye peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.
- 2 tablespoons extra virgin olive oil
- 1¼ cups onion, diced small
- 1¼ cups red bell pepper, diced small (about one large pepper)
- 2 tablespoon garlic, minced
- 2 tablespoons (1 packet) Hunt’s Recipe Ready Tomato Paste
- 1 teaspoon fresh mint, minced
- 1 teaspoon Italian seasoning
- Pinch of kosher salt
- Few grinds black pepper
- Pinch granulated sugar
- 2 14.5-ounce cans Hunt’s Organic Diced Tomatoes
- ½ cup mild Harissa, found in supermarkets
- 5 whole raw eggs
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, minced
- Sliced sourdough bread, toasted for serving
- In a large cast iron pan, heat to between medium and medium high.
- Add oil and once hot, add onions and peppers and sauté for 5 minutes,
- Add garlic and stir to combine.
- Add tomato paste, mint, Italian seasoning, salt, pepper and sugar and cook one more minute.
- Add canned tomatoes including juice along with Harissa.
- Cook for ten minutes and then turn to medium heat.
- Make five indentations with the bottom of a small bowl or a ladle and crack an egg into each indentation.
- Cover and cook over medium for five minutes.
- Top with feta and parsley and serve with toasted sour dough bread.
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This is a sponsored conversation written by me on behalf of Hunt’s . The opinions and text are all mine.
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