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Rustic Shakshuka


  • 2-3 Tbs. olive oil
  • 1 large onion peeled and diced
  • 2-3 red or yellow bell peppers diced
  • 4 cloves garlic minced
  • 1/4-1/2 tsp of chili powder adjust to taste
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsp paprika
  • 2 tsp. ground caraway
  • 1.5 tsp cumin
  • 1 tsp turmeric
  • 1/4 c. tomato paste
  • 1-28 oz can crushed tomatoes
  • 2-14 oz cans diced tomatoes
  • 2 Tbs. honey maple syrup or sweetener of choice
  • 2 tsp. apple cider vinegar
  • 1.5 cups of fresh greens spinach and kale work great
  • feta cheese for topping
  • 1 dozen eggs soft boiled


  1. Sautee the onions, bell peppers and garlic in the olive oil on medium heat until tender.
  2. Reduce the heat to low and add all of the spices, coating the vegetables.
  3. Sautee over low heat for 2-3 minutes, while stirring to prevent the spices from burning.
  4. Add all of the tomatoes and the sweetener and simmer on medium/low for at least 10 minutes, but as long as you'd like (45 minutes seems to be the norm for us), being careful not to let the sauce thicken too much.
  5. Just before serving, stir in the fresh greens, and simmer 5-10 more minutes, or just long enough that the greens start to wilt.
  6. When Shakshuka is almost done, place 12 eggs in a large pot of cool water, that just covers the eggs. Bring the water to a boil, and let it boil rapidly for 4-5 minutes. Remove from heat immediately and drain the water. Fill the pot with cool water to stop the eggs from cooking further and allow them to cool enough that you can peel them. Your eggs should be cooked, but have very soft yolks, which adds a creaminess to the tomato sauce when combined.
  7. Serve, sprinkled with feta cheese and 1-2 soft boiled eggs per person, diced or broken up on top.
  8. (Or 5-6 eggs for the growing teenager in your house...)