Smokey Shakshuka

If you’ve never had Shakshuka before, you’re in for a treat.

This is a dish that originated in North Africa (Tunisia) and is prepared in one frying pan.

Shakshuka, literally means, “all mixed up.” As the name suggests, everything is combined all together in the one pan.

Which is very convenient when it comes time for clean up.

But, besides the easy clean up, this dish is totally delish.

I LOVE it!

It’s so darn easy to prepare.

The recipe calls for paprika as one of the spices, and I use smoked paprika to give it a little extra smokey flavor.

You can enjoy this dish for breakfast lunch or dinner.

Also, if you prefer a less runny egg, remember to cover it for 1-2 minutes while cooking.

Have you tried Shakshuka yet?


Smokey Shakshuka
Prep time
Cook time
Total time
Recipe type: Integrative Nutrition Health Coach Recipes
Cuisine: Food is Medicine
Serves: 4 servings
  • 2 tbsp. olive oil
  • 1 onion, peeled and diced
  • ¾ tsp. sea salt
  • 1 red or orange bell pepper, seeded and sliced thin
  • 4 garlic cloves, peeled and minced
  • 1 tsp. cumin powder
  • 1 tsp. smoked paprika
  • ½ tsp. chili powder
  • 1- 15oz can diced fire-roasted tomatoes (or 5 ripe tomatoes diced)
  • Freshly ground black pepper
  • 6 pastured eggs
  • 2 tbsp. chopped parsley
  1. In a 10 inch frying pan, saute the onions in oil.
  2. Add salt and cook 2 minutes.
  3. Add bell pepper and garlic, plus another dash of salt, and cook 5-7 minutes.
  4. Add cumin, paprika, chili powder, tomatoes, and black pepper, and cook 10 minutes.
  5. With a spoon, make 6 indentations into the cooked vegetables where you are going to crack the eggs into.
  6. Place one egg into each space.
  7. Simmer eggs in the sauce until the whites are set, but the yolks are still runny (about 5 minutes).
  8. If you prefer less runny yolks, cover the pan with a lid and cook 3-5 minutes.
  9. Garnish with fresh parsley.