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Mom's Shakshouka

The perfect make ahead brunch dish for this fall!
Prep Time 15 mins
Cook Time 36 mins
Course Breakfast, brunch
Servings 4 servings


  • 1 28 ounce can crushed tomatoes
  • 1 small onion diced
  • 2 large tomatoes
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1 green pepper
  • 2 jalapeno peppers seeded and finely chopped
  • 2 tsp cumin
  • 1 tsp turmeric
  • 2 tsp paprika
  • 2 tsp ground coriander
  • 4-6 eggs
  • 2 tbsp butter
  • 1/2 cup feta cheese crumbled
  • parsley for garnish chopped
  • salt and pepper to taste


  • Peel skin off tomatoes. Roughly chop and set aside.
    Dice green pepper and set aside.
  • In a large skillet over medium heat, heat oil up. Add in onions and green peppers until softened, about 4-5 minutes. Add in garlic, jalapeno pepper and all spices. Saute for 2-3 minutes until aromatic.
    Add chopped tomatoes and continue sauteeing for another 5 minutes.
  • Pour in crushed tomatoes, stir and cover for 20-30 minutes on low heat. Season with salt and pepper if need be.
  • Cut butter and place evenly around sauce.
    Crack eggs on top of sauce. Immediately cover and let cook for 6-7 minutes or until the whites are set.
  • Remove from heat, sprinkle with parsley and feta cheese. Serve and enjoy!