Fakeout Kitchen

Shakshuka

A delightful Middle Eastern breakfast dish featuring poached eggs in a tomato and pepper sauce.

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Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • Salt to taste
  • 8 large eggs
  • Fresh parsley, chopped for garnish

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • Vegetable Oil → Extra Virgin Olive Oil — Replaces inflammatory seed oils with a heart-healthy, antioxidant-rich fat.
  • Processed Tomato Sauce → Organic Diced Tomatoes — Avoids the hidden refined sugars and stabilizers found in most commercial tomato products.
  • Table Salt → Celtic Sea Salt — Provides essential minerals and avoids the anti-caking agents used in industrial salt.

Instructions

  1. Heat olive oil in a shallow oven-safe skillet over medium heat. Add the onions and garlic, sauté until soft and translucent.
  2. Stir in the diced tomatoes, bell peppers, cumin, paprika, cinnamon, and salt. Cook for about 15-20 minutes or until the vegetables are tender and the sauce is thickened.
  3. Create small wells in the tomato mixture by pressing down with the back of a spoon.
  4. Crack an egg into each well. Cover the skillet and bake in a preheated oven at 375°F (190°C) for about 12-15 minutes or until the whites are set but the yolks are still runny.
  5. Remove from the oven, sprinkle with chopped fresh parsley, and serve immediately.
  6. Serve hot with crusty bread on the side.

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