5 (10)

Breakfasts, Healthy Eating, Mains, Quick and Easy, Vegetarian


Glenn Koenig / Los Angeles Times

All of a sudden, the whole world seems to be going shakshuka. And that’s a good thing. Seriously. Once beloved only by cooks who follow Middle Eastern traditions, shakshuka — essentially eggs cooked in a spicy tomato sauce — had ... Read more

Total time: 40 minutes | Serves 2 to 4
  • 2 tablespoons olive oil
  • 2 red bell peppers, cored and cut into 1/4-inch lengthwise slices (about 1 1/2 cups)
  • Salt and freshly ground black pepper
  • 1/2 onion, cut in half lengthwise and thinly sliced (about 1 cup)
  • 3 cloves garlic, finely chopped
  • 1 to 2 tablespoons harissa
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 2 cups chopped tomatoes (about 3 tomatoes)
  • 1/2 teaspoon pimentón de la Vera
  • 4 eggs
  • 2 tablespoons chopped cilantro
  • Labneh or Greek yogurt

Step 1Heat the oil in a skillet over medium heat. Add the sliced peppers, salt lightly and cook, stirring frequently, until the peppers have wilted and begun to soften, about 5 minutes.

Step 2Add the onion and cook until it has softened, about 5 minutes, then add the garlic and continue cooking until that becomes fragrant, about 1 minute.

Step 3Add the harissa, tomato paste and cumin and cook until the mixture becomes richly fragrant, about 3 minutes. Add the chopped tomatoes and the pimentón and cook until the mixture forms a thick sauce, about 7 minutes. Season to taste with salt and pepper and add more harissa if desired.

Step 4Using the back of a spoon, make 4 depressions in the sauce and crack an egg into each. Sprinkle lightly with salt, cover the pan and cook until the eggs are set, about 10 minutes.

Step 5Sprinkle chopped cilantro over the top and serve immediately, with labneh or Greek yogurt on the side.

Note: This recipe is based on one by Sami Tamimi in his and Yotam Ottolenghi's “Jerusalem.” Harissa from different sources can vary in heat; taste before adding and adjust accordingly.


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