Shakshuka with peppers and eggs

A North African breakfast dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Bell peppers are on the EWG Dirty Dozen, making them a priority for organic sourcing. Tomatoes, if fresh, also benefit from organic purchase to avoid pesticide residues.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 800 g canned whole tomatoes, crushed by hand
• to taste sea salt
• to taste freshly ground black pepper
• 6 large eggs
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped

Method

1. Heat olive oil in a large skillet over medium heat.
2. Add the onion and cook until soft and translucent.
3. Stir in the red and yellow bell peppers, cooking until they soften slightly.
4. Add the garlic, stirring for a minute until fragrant.
5. Mix in the cumin, paprika, and cayenne, stirring to coat the vegetables.
6. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 15 minutes.
7. Use a spoon to make wells in the sauce and crack an egg into each.
8. Cover the skillet and cook until the eggs are set to your liking.
9. Sprinkle with parsley and cilantro before serving.

Notes

• For a spicier dish, increase cayenne pepper to 1/2 tsp.
• Serve with crusty bread for a complete meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic North African recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.