Quick & Easy Shakshuka Recipe | CFYL @ Fred Hutch


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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

Shakshuka is an easy North African and Middle Eastern dish whose strong flavors are perfect for pepper lovers. Paired with a chunk of good bread and a leafy green salad, shakshuka makes for a great...


  • 2 tablespoons olive oil
  • 1 medium white onion, diced
  • 1 red pepper, cored and cut into ¼-inch dice
  • 1 green pepper, cored and cut into ¼-inch dice
  • 2 cloves garlic, minced
  • 3 tablespoons tomato paste (see Chef Tips)
  • 2 teaspoons smoked or sweet paprika to taste
  • 1 teaspoon ground cumin
  • 1 (28 ounce) can diced tomatoes
  • Salt to taste
  • 4 large eggs
  • 2 tablespoons chopped cilantro, for garnish
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Nutrition Facts


206 cals


13 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g


17 g


10 g


6 g


10 g


831 mg


  1. Heat the olive oil in a saute pan over medium-high heat. When the oil ripples, add the diced onion and bell peppers. Sprinkle with salt. Cook until the onion is transparent and the peppers have softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
  2. Stir in the tomato paste and cook for 2 minutes, or until it just starts to caramelize. Add the paprika and ground cumin, and cook for 1 minute. Add the diced tomatoes and bring to a simmer. Lower the flame to medium and cook for about 15 minutes, until the tomatoes have reduced and become syrupy and the mixture resembles a veggie stew. Add 1-2 tablespoons of water if the veggies look dry. Taste for salt. If you’re planning to freeze this, stop here.
  3. With a spoon, make 4 little wells in the veggies and crack an egg into each – if needed, gently make a little extra room with the spoon so that the eggs settle into the stew to cook and the whites aren't spilling out over the top too much. Partially cover and cook until the eggs are set to your taste. Sprinkle with the chopped cilantro and serve immediately.

Chef Tips

If you would like to use harissa paste, cut the tomato paste down to 2 tablespoons, and do not add paprika.   

To cook: in step 2, add 2 tablespoons of harissa paste to the pan along with the tomato paste and cook as per recipe before adding the cumin. Follow the rest of the recipe as written.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society