Recipe Image of our Shakshuka


Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 4 servings
TYPE OF DISH: Breakfast, Main Course, One Pot / Pan
LIFESTYLE CHOICE: Dairy-Free, Gluten-Free, Vegetarian
This delicious, one-skillet dish is perfect for a weekend brunch! Our Shakshuka brings authenticity to the table with our combination of Dei Fratelli Whole Tomatoes, onion, and bell pepper to create a tasty homemade base to poach your eggs in for a smoky, spicy, and veggie-loaded breakfast!
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  • 1 (28 oz.) can Dei Fratelli Whole Tomatoes
  • 1 medium Onion, diced
  • 1 Tbsp. Garlic, minced
  • 2 tsp. Paprika
  • 1 tsp. Cumin
  • 1/4 tsp. Chili Powder
  • 1 Red Bell Pepper, seeded and diced
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 3-5 Eggs
  • Cilantro, chopped, to taste
  • Parsley, chopped, to taste


  • Heat olive oil in a large sauté pan over medium heat. Add onion and bell pepper and cook for 5-6 minutes, or until the onion is fragrant and translucent.
  • Add garlic and spices. Stir frequently for 1-2 minutes.
  • Turn heat up to medium-high and add Dei Fratelli Whole Tomatoes. Break up tomatoes with a large spoon and bring to a simmer.
  • Reduce heat to medium-low and season with salt and pepper. Using a spoon, make wells in the sauce and crack an egg into each well.
  • Cover the pan with a lid and cook for 8-10 minutes or until eggs are cooked through.
  • Garnish with fresh cilantro and parsley.

Chef's Tip:

Scoop eggs and sauce into freshly baked pita bread for an authentic and convenient handheld breakfast! 

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