Photo courtesy of BudgetBytes

Shakshuka is a traditional Middle Eastern and African dish known for its hearty, bold flavors and versatility. Eat your shakshuka for breakfast or dinner, whatever suits your fancy! This recipe is best served with nice, crusty bread for dipping. 


• 2 Tbsp of olive oil 

• 4 cloves of garlic 

• 1 yellow onion 

• 1 28 oz. can of whole peeled tomatoes 

• 1/2 Tbsp of smoked paprika 

• 1 tsp of ground cumin 

• 1/2 tsp of dried oregano 

• 1/8 tsp of crushed red pepper 

• Freshly cracked black pepper 

• 1/4 tsp of salt, or to taste

• 2 cups of Randall Great Northern Beans

• 4 large eggs 

• 1 handful of fresh parsley, chopped 

• 2 oz. of feta cheese, crumbled 


Mince the garlic and finely dice the onion. Cook both in a large deep skillet with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).

Add the canned tomatoes and their juices, crushing the tomatoes with your hands as you add them to the skillet. Add the smoked paprika, cumin, oregano, red pepper flakes, and some freshly cracked pepper as well. Stir to combine.

Allow the sauce to come to a simmer. Let the sauce simmer, stirring occasionally, for 5-7 minutes, or until it has thickened slightly. Add 1/4 tsp salt, then taste the sauce and adjust the salt or other spices to your liking.

Drain the Randall Great Northern Beans, add them to the skillet, then stir to combine. Allow the skillet to return to a simmer. Simmer for 2-3 minutes more.

Crack four eggs into the skillet, then place a lid on top and let them simmer for 5 minutes, or until the whites are set but the yolks are still soft. Top the entire mixture with the crumbled feta and chopped parsley.


Recipe inspired by and picture courtesy of BudgetBytes.