Tomatoes Cucumbers Peppers All
Spicy Tomato Shakshuka Banner
Spicy Tomato Shakshuka Dish

Spicy Tomato

Shakshuka loosely translates to "all mixed up" in Arabic, and hints at the potent spice and exotic flavors. Try this one-pot-wonder and have breakfast for dinner.

Prep Time: 10 Min. Cooking Time: 35 Min. Recipe Yield: 6 Servings per ? recipe


Roma Tomato
  1. 2 tbsp. (30 mL) olive oil
  2. 1 onion, finely chopped
  3. 4 cloves garlic, minced
  4. 1 tsp. (5 mL) paprika
  5. 1 tsp. (5 mL) ground cumin
  6. 1 tsp. (5 mL) salt
  7. ¼ tsp. (1 mL) hot pepper flakes
  8. pinch cayenne pepper
  9. ¼ cup (60 mL) tomato paste
  10. 5 cups (1.25 L) coarsely chopped Ontario Greenhouse Roma Tomatoes
  11. 8 eggs
  12. ? cup (75 mL) crumbled feta cheese
  13. 2 tbsp. (30 mL) finely chopped fresh cilantro
  14. 6 small pita breads, warmed


  • Preheat oven to 400°F (200°C). Heat oil in high-sided ovenproof skillet set over medium heat; cook onion, garlic, paprika, cumin, salt, hot pepper flakes and cayenne, stirring occasionally, for 3 to 5 minutes or until vegetables start to soften.
  • Stir in tomato paste; cook for 1 minute. Add tomatoes; cook, stirring occasionally, for 20 to 25 minutes or until thickened. Using back of spoon, make 8 divots in the sauce mixture; crack an egg into each divot. Baste each egg with a little of the tomato sauce.
  • Transfer to oven; cook for 5 to 7 minutes or until eggs are soft-cooked or until desired doneness. Garnish with feta and cilantro. Serve with pita bread.


Chef's Tip:


Substitute parsley for cilantro if desired. Use smoked paprika for more intense flavour.