There are two types of people. Those who love Shakshuka, and those who haven't tried it yet. Shakshuka is a North African and Middle Eastern dish that poaches eggs in a spiced tomato and red bell pepper sauce. Ease into fall with this warm, hearty dish made with the last of summer's tomatoes.

Makes 6 servings


  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 2 tablespoons tomato paste
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • Salt & pepper to taste
  • 4 cups ripe tomatoes diced (or sub 28 oz. canned diced tomatoes)
  • 6 Vital Farms Eggs
  • Parsley chopped,
  • Feta cheese crumbled
  • Bread for serving


  • Heat a large-rimmed skillet over medium heat. Add the olive oil and onion and sauté until just translucent, about 2 minutes. Add the garlic and red bell pepper. Sauté for 4-5 minutes, stirring frequently, until softened and fragrant.
  • Add the tomato paste, paprika, cumin, red pepper flakes, salt, and pepper Cook for 1 minute, until fragrant.
  • Add the tomatoes and stir to combine. Bring to a simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the tomatoes are well broken down, and the bell pepper is softened.
  • Use the back of a spoon to make four wells in the tomato mixture, then gently crack an egg into each well. Sprinkle the eggs with salt and cover.
  • Cook for 4-6 minutes until whites are set. For a firm yolk, cook for 8 minutes.
  • Turn off the heat, sprinkle parsley and feta. Serve warm with toasted bread.
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