Shakshuka is a recipe that you need to add to your breakfast arsenal. It’s full of flavor, easy to share, and perfect for a lazy Sunday morning. It’s also a great meal for any time of the day, often eaten in North Africa as dinner or lunch. Just serve it with crusty bread and beer and it’s the perfect way to end a long day.


Things You’ll Need

2 tablespoons olive oil
1 yellow or white onion, chopped
1 red bell pepper, chopped
1 large red jalapeño, chopped and seeded
1 (28 ounce) can whole peeled tomatoes
¼ cup tomato paste
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon smoked paprika
1 teaspoon pepper
½ teaspoon ground cumin
1 teaspoon chili powder
2 cups chopped red chard
6 whole eggs

Step 1
Heat the olive oil in a large cast iron skillet over medium heat. Add the onions, bell pepper and jalapeño, cooking until softened and starting to caramelize, about 15 minutes.


Step 2
Add the tomatoes (along with the liquid from the can), the tomato paste, and all the spices. Simmer until the tomatoes have broken down slightly, about 10 minutes.

Step 3
Stir in the chard, cooking until it has wilted


Step 4
Crack eggs over the sauce so the eggs are evenly distributed across the surface. Cover, cooking until the whites are just set, about 5 minutes.


Step 5
Spoon each egg into a bowl along with some of the tomato sauce.