(Spicy Tomato Stew with Eggs)

This image courtesy of Jakob Layman

It makes me so happy whenever I see an African recipe break into the mainstream. Our food can often be left out, so to see other cultures celebrate and enjoy it brings a smile to my face. Shakshuka is very popular right now, and you can find so many variations and toppings for it. I wanted to take it back to tradition. No frills, no extras. Just the basics. It’s spicy, thanks to the chiles and a good amount of smoked paprika, and the tomatoes bring a nice amount of acidity and sweetness.


  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 small habanero chile, thinly sliced
  • 3 cloves garlic, minced
  • 1 1/2 tablespoon (12 g) smoked paprika
  • 1 tablespoon (8 g) ground cumin
  • 1 (28-oz [784-g]) can whole peeled tomatoes
  • Salt and black pepper, as needed
  • 1 large bunch fresh cilantro, roughly chopped, divided
  • tablespoon (10 g) fresh parsley, roughly chopped, divided
  • 6 large eggs
  • Bread, for serving


  1. Heat the oil in a large cast-iron skillet over high heat. Add the onion, bell pepper and habanero to the skillet and sauté for 10 minutes. Stir constantly to avoid burning the onion and bell pepper.

  2. Add the garlic, smoked paprika and cumin and cook for 30 seconds, stirring constantly.

  3. Add the tomatoes with their juices, breaking them into smaller pieces with a wooden spoon. 

  4. Reduce the heat to medium-low and simmer for 10 minutes. Season with the salt and black pepper and stir in half of the cilantro and 1½ tablespoons (5 g) of the parsley.

  5. Using a wooden spoon, make a well near the edge of the skillet and break an egg directly into it. Using the spoon, cover the whites with a little sauce to hold them in place. Repeat this process with the remaining eggs.

  6. Season the eggs with some salt, cover the skillet, reduce the heat to low and cook for 8 minutes. The egg whites should be set but the yolks still runny.

  7. Sprinkle the remaining half of the cilantro and the remaining 1½ tablespoons (5 g) of parsley over the top. Serve with bread.


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