To add some context to this recipe, I have never had an authentic shakshuka at a restaurant or from someone who knows what they are doing.  This is my take based on spices I like and the produce in my fridge.  Let me know what spin you would put on it or how I am wrong for liking this variation. 


  • 1 Tbsp. olive oil
  • 2-3 Tbsp. onion, chopped
  • 2-3 cloves garlic, minced
  • ¼ zucchini (green or yellow), chopped
  • 3-4 small tomatoes (I use Campari), chopped
  • ¼ red bell pepper, chopped
  • 3-5 Tbsp. crushed tomatoes
  • ½ tsp. cumin, ground
  • ½ tsp. coriander, ground
  • 2 eggs
  • Cilantro, chopped (garnish)
  • Feta, crumbled (garnish)
  • Salt and pepper to taste


  1. Heat the oil in a saucepan on the stove at medium heat
  2. Add the onion, garlic, spices, salt, and pepper to the pot to sauté
  3. Add the zucchini, tomatoes, and peppers and stir to incorporate
  4. Once the vegetables are soft, add the crushed tomatoes and salt to taste
  5. Let sauce simmer on stove for approximately 5 minutes
  6. Crack eggs on top of sauce and simmer with lid on until egg whites are cooked (5-10 minutes)
  7. Garnish with cilantro and feta cheese
  8. Serve and enjoy

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s