Shakshuka - Egg and Tomato Sauce

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This is perfect for breakfast or a light lunch. Serving it with pita is my favorite way of eating it because you can use the pita as your utensil. 


2 Tbsp. Arbequina Olive Oil from Olive Oil Etcetera

1 yellow onion, finely chopped

1 clove garlic, finely chopped 

1 tsp ground cumin 

Salt and pepper 

1 lb tomatoes, halved if large 

8 large eggs 

¼ cup baby spinach, finely chopped 

Pita or Toasted baguette, for serving 

Sprinkle with feta cheese


Heat oven 400 degrees F. Heat oil in large oven- safe skillet on medium. Add onion and saute until golden brown and tender, 8 minutes. Stir in garlic, cumin and ½ tsp each salt and pepper and cook 1 min. Stir in tomatoes, transfer to oven and roast 10 minutes. Stir, then make 8 small wells in vegetable mixture and carefully crack 1 egg into each. Bake eggs to desired doneness, 7 to 8 minutes for slightly runny yolks. Sprinkle with spinach and, if desired, serve with toast.