Shakshuka with Fresh Herbs
Recipe type: Appetizer/Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
Eggs poached in a tomato based sauce with fresh rosemary and basil. This shakshuka with fresh herbs is delicious when served with warm toasted bread.
  • 1 tablespoon vegetable oil
  • 6-7 cloves of garlic, minced
  • 1 medium sized red bell pepper, sliced
  • 1 medium onion, sliced
  • 1 24 oz jar of tomato sauce
  • 1 medium tomato, diced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 large sprig of rosemary, torn
  • 4-5 cracked eggs
  • ⅛ cup mozzarella cheese, more if desired
  • 1 sprig of basil, shredded
  1. Preheat the oven to 350F.
  2. In a large sized skillet, add vegetable oil over medium heat. Allow the vegetable oil to heat for about a minute before adding the minced garlic. Cook the garlic until they turn golden brown and aromatic.
  3. Add the red bell pepper and onions. Cook them until they have softened. Pour the tomato sauce into the pan and add the diced tomatoes, cumin, paprika, and half a sprig of rosemary. Cook the sauce until it comes to a simmer.
  4. Pour the sauce into a 9inch baking dish.
  5. Crack the eggs over the sauce.
  6. Sprinkle mozzarella cheese and the rest of the rosemary between the eggs.
  7. Place the baking dish in the oven and bake for about 10-15 minutes until the egg whites have solidified.
  8. Top the shakshuka with shredded basil and extra mozzarella cheese if needed.
  9. Serve the shakshuka warm with bread.
For a gluten free version, use gluten free bread.
Recipe by Cooking with a Wallflower at