A hearty one-skillet meal for any time of day

There are two types of people. Those who love Shakshuka, and those who haven’t tried it yet. Shakshuka is a North African and Middle Eastern dish that poaches eggs in a spiced tomato and red bell pepper sauce. Ease into fall with this warm, hearty dish made with the last of summer’s tomatoes.

Makes 6 servings


2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
2 tablespoons tomato paste
2 teaspoons paprika
1 teaspoon cumin
1/4 teaspoon red pepper flakes
Salt & pepper to taste
4 cups ripe tomatoes, diced (or sub 28 oz. canned diced tomatoes)
6 Vital Farms Eggs
Parsley, chopped,
Feta cheese, crumbled
Bread for serving


1. Heat a large-rimmed skillet over medium heat. Add the olive oil and onion and sauté until just translucent, about 2 minutes. Add the garlic and red bell pepper. Sauté for 4-5 minutes, stirring frequently, until softened and fragrant.
2. Add the tomato paste, paprika, cumin, red pepper flakes, salt, and pepper Cook for 1 minute, until fragrant.
3. Add the tomatoes and stir to combine. Bring to a simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the tomatoes are well broken down, and the bell pepper is softened.
4. Use the back of a spoon to make four wells in the tomato mixture, then gently crack an egg into each well. Sprinkle the eggs with salt and cover.
5. Cook for 4-6 minutes until whites are set. For a firm yolk, cook for 8 minutes.
6. Turn off the heat, sprinkle parsley and feta. Serve warm with toasted bread.