Simple Shakshuka


  • Shallots 
  • Garlic 
  • Olive Oil 
  • San Marzano Crushed tomatoes unsalted 
  • Dried oregano 
  • Dried parsley 
  • Chili flakes 
  • Fresh basil 
  • Fresh chives 
  • Pasture raised eggs 

Play by Play:

  1. Sauté shallots and garlic with olive oil in ideally a cast iron pan. Add salt and pepper. 
  2. You can use only fresh tomatoes or when not in full season you can do half fresh half canned. I like to use San Marzano unsalted crushed tomatoes. Always better if it’s in a glass rather than the cans but it’s not accessible. 
  3. After each ingredient you add (general rule) add salt and pepper to make sure it’s properly seasoned. 
  4. Spices/ herbs - use whatever you have. I used dried oregano, dried parsley, chili flakes, fresh basil and fresh chives to finish. 
  5. If you want the eggs to stay runny, take the pan off the heat a bit before it looks ready. It will cook more just by sitting in the hot pan.  
  6. And of course, use high quality pasture raised eggs like Happy Eggs or Vital Farms