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Shakshuka - A Family Feast


Yield: 4 servings 1x
Prep: 10 minsCook: 20 minsTotal: 30 minutes


  • 2 tablespoons extra virgin olive oil
  • 1 1/4 cups onion, diced small
  • 1 1/4 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 14.5ounce cans Hunt’s Organic Diced Tomatoes
  • 1/2 cup mild Harissa, found in supermarkets
  • 5 whole raw eggs
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, minced
  • Sliced sourdough bread, toasted for serving


  1. In a large cast iron pan, heat to between medium and medium high.
  2. Add oil and once hot, add onions and peppers and sauté for 5 minutes,
  3. Add garlic and stir to combine.
  4. Add tomato paste, mint, Italian seasoning, salt, pepper and sugar and cook one more minute.
  5. Add canned tomatoes including juice along with Harissa.
  6. Cook for ten minutes and then turn to medium heat.
  7. Make five indentations with the bottom of a small bowl or a ladle and crack an egg into each indentation.
  8. Cover and cook over medium for five minutes.
  9. Top with feta and parsley and serve with toasted sour dough bread.

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