Shakshuka with Arugula

Breakfast, Main Meals | March 3, 2016 | By

Shakshuka? Say what? Yea, that’s what I thought too when I first discovered this dish. Although it does seems like it’s more popular than I realized. Who here has had it before? Either way, make it now. And thank Israel for this delicious dish.

If you are not familiar with Shakshuka, this dish is composed of a spicy veggie tomato sauce, eggs cooked with perfectly runny yolks, and topped with some broiled cheese. I mean really, could you go wrong?
Shashuska 1

If you’re into a savory and spicy breakfast, this is perfect. It would be great to put in the middle of a table at a brunch your hosting and let everyone share in it’s goodness. Or you could just make it for yourself, that would work just as well.

If you don’t really like a spicy savory breakfast, go for it for dinner. Either way, this meal with some warmed pita or naan bread for dipping is perfection. I give you, Shakshuka.

 Shashuska 2

Shakshuka with Feta and Arugula
Serves 3
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
  1. 2 tbsp olive oil
  2. 1 red bell pepper, sliced this
  3. 1 yellow onion, sliced thin
  4. 4 cloves garlic, minced
  5. 1 jalepeno, seeds removed and finely diced
  6. 1 tsp paprika
  7. 1 tsp black pepper
  8. 1 tsp chili powder
  9. pinch of salt
  10. 1 can (28 ounces) of crushed fire roasted tomatoes
  11. 6 large eggs
  12. 1/3 cup feta cheese
  13. 1 cup arugula
  14. Whole wheat toast or whole grain Naan bread for serving
  1. Preheat the oven to 450 degrees.
  2. Heat oil in a skillet over medium heat. Add in onion and pepper, and sautee until the onions are clear and the peppers are soft. Add the jalepeno, paprika, black pepper, chili powder and salt and cook for about a minute. Pour the can of fire roasted tomatoes into the skillet and simmer on medium low for approximately 15 minutes.
  3. After 15 minutes has elapsed and the sauce has thickened, remove from heat and create 6 wells in the sauce. Carefully crack an egg into each well and gently coat the skillet with feta cheese. Bake for 7-10 minutes.To brown the feta, broil for one minute at the end. While we want the egg whites to be firm, be careful not to cook the yolk!
  4. Remove from the oven and top with arugula. Serve immediately with warm Naan or toast.
  1. This is also great with a homemade or store bought pesto drizzled over the top!


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