Shakshuka is by far the most often cooked brunch meal at our home. There are some essential ingredients, but I make a whole lot of variations based on whatever I have at home – Italian inspired with sun dried tomatoes, spinach, and basil or Indian inspired with garam masala. This one even has beans in it because it is what I had at home – just have fun with it!


  1. 2 Tablespoons Olive Oil
  2. 1 Large Onion Sliced
  3. 1 Bell Pepper/ Capsicum Sliced
  4. 2-3 Garlic Cloves Crushed
  5. 1 Cup Tomato Puree/ Sauce
  6. 1 Teaspoon Cumin Powder
  7. 1 Teaspoon Dried Basil or Few Fresh Leaves Torn Into Smaller Pieces
  8. ½ Cup Crumbled Feta
  9. 6 Eggs
  10. 1 Cup Beans or Spinach (Optional)
  11. Salt, Pepper, Paprika to taste
  12. Chopped Cilantro and Mint



  • Heat oil in a heavy bottomed pan. Add onions and cook for 5 mins
  • Add garlic and peppers. Cook for another 5 mins
  • Add spinach and beans (optional). Cook for another couple mins
  • Now add the tomato puree and all the spices, salt, and pepper. Cook for a few mins. Add a pinch of sugar if you don’t like a tomatoey taste
  • Create holes in the curry and break an egg into each
  • Cover and cook for 10-15 mins or until the eggs are cooked
  • Top with the crumbled feta, cilantro, and mint