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Southwest Shakshuka

Southwest Shakshuka

This recipe is so versatile, and is perfect for the at-home-chef with a passion for experimenting! The ingredients with a '*' indicate that these can be added or omitted as you desire, just add them after the onions! So easy. This recipe feeds about 2-4 people, at about 1-2 eggs each. I would only make at most 6 eggs to tomato ratio, though, so any more than that, make another batch.
Cook Time 15 mins
Course Breakfast
Cuisine Mediterranean
Servings 6 people


  • stainless steel pan
  • Spatula


  • 6 eggs 4-6 depending on how many people
  • 3 med vine-ripened tomatoes or 1 massive beefsteak tomato roughly chopped
  • 1 small onion diced
  • *1 cup mushrooms
  • *1 bell pepper green
  • *1 can corn drained
  • *1 can black beans drained & rinsed
  • 1 tsp olive oil extra virgin
  • 2 Tblsp butter
  • 3 cloves garlic minced
  • ½ tsp Chili pepper
  • 1 tsp curry powder
  • ½ tsp paprika
  • ¼ tsp ground pepper
  • ¼ tsp ground tumeric
  • ½ tsp salt


  • Add olive oil and butter to a large, stainless steel skillet. Set on high heat on the stovetop until the butter foams.
  • Reduce the heat to medium, add the diced onion. Sauté until translucent. *Add any optional items now, sauté about 5 minutes.
  • Add all tomatoes at the same time. Once the tomatoes start to break down and form a sauce, add all the spices and stir until incorporated - about 5 minutes.
  • Taste your brilliant creation! Add more spices, if desired. (Try this dish again another day and use more adventurous spices, like coriander or cayenne pepper!)
  • Using your spatula, create a little space, crack an egg, and drop it onto the space you created. Don't break the yolk.
  • Put the lid on the skillet, and cook about 5 more minutes until the egg whites are bright white, but the yolk is still runny.
  • Using your spatula, serve 1-2 eggs in a bowl. Enjoy!