Shakshuka (vegetarian, gluten-free)

Shakshuka is a popular North African dish made by cooking eggs in a flavorful tomato sauce. It’s the perfect meal for a busy weeknight or creative weekend brunch. Serve with toasted bread, on top of a bed of fresh arugula or spinach, or by itself. This recipe is easy to adapt, so feel free to add mushrooms, olives, (dairy or non-dairy) cheese, or your favorite herbs. For a less spicy version, omit the chili powder.

Prep time: 5 minutes
Cooking time: 20 minutes

Serves 4–6

1 tablespoon coconut oil
2 shallots, diced
1 medium green bell pepper, cored and diced
1 clove garlic, minced
½ teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
One 14.5-ounce can diced fire-roasted tomatoes (with juice)
6 eggs
Sea salt and black pepper, to taste
¼ cup basil, chiffonade (optional)


  1. Add the oil to a large skillet over medium heat. Add the shallots and bell pepper, and cook, stirring frequently, for about 10 minutes, until bell pepper starts to soften.
  2. Add the garlic, cumin, paprika, chili powder and tomatoes (with juice) and mix well. Let simmer for 5 minutes; then, using a wooden spoon, create 6 pockets in the tomato mixture and crack the eggs into them.
  3. Cover the pan and reduce heat to low. Cook for 12 minutes, or just until eggs have set.
  4. Season with salt, pepper and basil (if using). Enjoy immediately.