Organic Spiced Eggs & Tomatoes (Shakshuka)


A simple rustic dish, shakshuka is a regular feature in Israeli cuisine. It is equally delicious eaten day or night and is best enjoyed with bread to sop up the flavorful sauce. A quick and easy budget-friendly meal that will wow your family!

1 tablespoon Natural Grocers™ Brand Organic Extra Virgin Olive Oil
1 medium organic onion, diced
1 medium organic green bell pepper, diced
4 organic garlic cloves, minced
1 can (28-ounce) can Natural Grocers Brand Organic Fire Roasted Crushed Tomatoes
8 Natural Grocers Brand Organic Pasture Raised Eggs
4 slices Natural Grocers Brand Organic Bread, of your choice, or sub pita, naan, or tortillas
1⁄4 cup crumbled organic feta cheese, optional
1⁄4 cup minced organic parsley, optional
Natural Grocers Brand Bulk Seasonings
1 teaspoon Natural Grocers Brand Bulk Organic Ground Cumin Seed
1 teaspoon Natural Grocers Brand Bulk Organic Ground Paprika
1⁄2 teaspoon Natural Grocers Bulk Brand Real Salt, plus more to taste
  Natural Grocers Brand Bulk Organic Ground Black Pepper, to taste

​1. Heat a large sauté pan over medium heat. Once hot, add the olive oil and swirl the pan to coat. Add the diced onions and peppers. Cook, stirring occasionally until the onion is translucent, 7-8 minutes.

2. Add the garlic, cumin, paprika, and ½ teaspoon of salt. Cook, stirring frequently, until spices are fragrant, about one minute. Add the entire can of tomatoes and use about two tablespoons of water to rinse the can out and add that water to the pan. Bring the sauce to a simmer and cook for 10 minutes.

3. Using the back of a spoon, make eight equally spaced indentations in the sauce. Carefully crack an egg into each indentation. Spoon a little sauce over the white of each egg, leaving the yolk exposed. Season the eggs with salt and pepper. Turn the heat down just slightly to maintain a gentle simmer. Cover and cook until the whites are set and the yolks are cooked to your liking, 5-6 minutes for soft yolks and 7-8 minutes for firm yolks.

4. Lightly toast the bread, crumble the feta, and mince the parsley while the eggs cook.

5. To serve, gently transfer two eggs each and a quarter of the sauce to four bowls. Top with feta and parsley if using and serve with the lightly toasted bread.


Wine Pairing

Recommended Wine Style: Riesling 

  • Badger Mountain Riesling