Shakshuka is a Middle Eastern recipe, normally served for breakfast in Israel and elsewhere. It also makes an excellent main dish for brunch or dinner.



  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, sliced
  • 1 cup fresh spinach
  • 1 red or green bell pepper, sliced
  • 1 can diced tomatoes
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon pink Himalayan salt
  • 1/4 teaspoon cayenne pepper, more as desired
  • 1/4 teaspoon turmeric
  • 4 eggs
  • Chopped parsley, for garnish
  • Crumbled feta cheese (optional garnish)


  1. Heat oil in a skillet.
  2. Add onion and bell pepper; sauté for 5 minutes until translucent.
  3. Add spinach, and let the spinach wilt.
  4. Add tomatoes, chili powder, pink Himalayan salt, cumin and cayenne; mix to combine.
  5. Gently make a depression and break an egg into it; continue with remaining eggs. Let cook until egg whites are opaque. To cook the eggs more quickly, cover the skillet.
  6. Garnish with parsley, additional cayenne pepper, freshly ground black pepper and feta cheese.
  7. If desired, sliced chicken sausage may be added when you add the onions and bell pepper.