Featured: Plates in Rustic Collection

Shakshuka is one of my favorite egg dishes of all time. It's versatile in the fact that it could be served for breakfast, lunch, or dinner! It’s a one-skillet recipe of eggs baked in a tomato sauce spiced with cumin, paprika, and cayenne. First you make the sauce, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from the traditional recipe by substituting red bell pepper with potatoes and adding crumbled feta cheese. It's also typically eaten with pita or challah (so you can soak up all that sauce) but I've decided to use corn tortilla instead!


3 tablespoons extra-virgin olive oil

1/2 large yellow onion, chopped

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon sweet paprika

Pinch of cayenne

1 yukon potato, chopped

Half (28-ounce) can whole tomatoes with juices, coarsely chopped

Pinch of salt, more as needed

Pinch of black pepper, more as needed

1/2 cup feta cheese, crumbled 

3 large eggs

 Chopped spinach (can substitute with cilantro or parsley)

*For an extra kick, you can also add El Pato to the tomato sauce!


Servings: 2  |  Prep Time: 10 mins  |  Total Time: 30 mins

  1. Heat oven to 375 degrees.
  2. Heat oil in a large cast iron skillet over medium heat. Add chopped onion and potatoes. Sauté until very soft, about 15 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with pinch of salt and pepper; simmer until tomatoes have thickened, about 10 minutes.
  3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 5 minutes. Immediately sprinkle with feta cheese and chopped spinach.

*Adapted from NYT Cooking