Homemade  Turkish Shakshuka

-fresh or canned tomatoes -onion and garlic -eggs -red bell pepper -spices -feta cheese, optional -olive oil -tomato paste

ingredients You'll need

Heat olive oil in a cast-iron skillet. Add the onion and cook for 2-3 minutes. Then, add the bell pepper and let it cook for 3-4 minutes, or until golden brown.

step 1

Add the garlic, spices, and tomato paste and cook for 30 seconds to 1 minute, stirring frequently, until fragrant.

step 2

Add the chopped tomatoes with juices, salt, and black pepper, and stir. Cover with a lid and cook over low heat for 10 minutes.

step 3

Make space for the eggs in the tomato mixture, then gently crack them, and sprinkle them with salt. Cover with a lid.

step 4

Cook for 2-3 minutes, but make sure to not overcook them! The egg yolks should be soft and runny when poked.

step 5

Top with feta cheese, fresh herbs, and a drizzle of olive oil! Serve with crusty bread, naan, or pita.


If you're using fresh tomatoes it's important to peel them. You can do that by blanching the whole tomatoes for 2 minutes, then peel the skin off.