American breakfasts are commonly considered to be on the sweeter side, featuring items such as pancakes and pastries. Many cultures around the world are fond of a savory meal for the start of their day. The North African region is host to a variety of cultures who adopted a delicious dish known as shakshuka that boasts savory flavors from stewed tomatoes, peppers, and soft runny eggs.

Though this dish is served as breakfast, it can be a weekly staple meal to any part of the day. Tomatoes and peppers are simmered and stewed with a few simple spices.

Eggs are cracked on top of the stew and simmered until tender and runny. There are many ways to serve this dish, such as with a sprinkle of feta and fresh herbs, and alongside a beautifully toasted sourdough bread is delicious.

For a heartier variation, roasted baby potatoes are a great accompaniment to the dish. Breakfast can be more than a blueberry muffin. Shakshuka is a uniquely delicious recipe to add to the morning repertoire.


2 tablespoon oil

1 shallot (or small onion)

2 bell peppers, chopped (red, orange, or yellow)

1 tablespoon salt

2 teaspoon garlic powder

2 teaspoon onion powder

1 tablespoon smoked paprika

2 teaspoons cumin

2 14 oz cans stewed tomatoes

6 eggs


In a large skillet, heat oil on medium-high heat. Add shallots, bell peppers, and seasonings and sauté until soft, about five to eight minutes.

Add both cans of tomatoes, breaking up large tomatoes with a spoon. Simmer for 15 minutes.

With a spoon, make six indentations for eggs. Gently crack one egg in each dent. Season with salt and pepper.

Cover the skillet and let simmer for 8-10 minutes, depending on how well-done one prefers their eggs.

A runny yolk is preferred, but to each their own.

Serving suggestions: sourdough toast, roasted potatoes, fresh parsley and/or cilantro, roasted tomatoes, avocados, and feta cheese.

Lauren Wacaser is the founder of “Let’s Eat Well,” featuring recipes, preparation, and discussion as she and her family create wholesome and innovative meals. She has a cookbook in the works and enjoys growing her own food, and teaching cooking and gardening classes. Her goals include inspiring others to cook at home, connect with their families and friends, and grow their own produce. See more on her “Let’s Eat Well” site.

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