Shakshuka Baked Eggs

It’s Monday.

So you had a long day at work (or just don’t feel like spending hours in the kitchen cooking dinner in this 90 degree weather….equally fair). How about a delicious and nutritious dinner that’s EASY? Sounds good to me.


Shakshuka Baked Eggs



4 eggs

2 spicy chili peppers (use whatever you can find at the grocery store)

2 garlic cloves (I buy chopped garlic and keep it in the fridge to save chopping time)

4 small tomatoes

Olive Oil

2 teaspoons paprika

¼ cup water

sea salt



Heat a small amount of oil (~1 Tablespoon), add the garlic and chili. Sauté until tender (about 5 minutes). Add chopped tomatoes and water. Cook until tomatoes become tender, about 5 more minutes. Add paprika and salt and stir to combine. Reduce heat to low, and crack eggs slowly over the mixture. Cover and cook until eggs are cooked but still slightly runny (about 10 minutes). No lid? Use a plate.

While eggs are cooking, put a little olive oil in another pan and sauté kale (not into kale? Try spinach).

Once cooked, divide kale onto plates, and serve the eggs on top. A piece of bread tastes great on the side. Or try cooking up some brown ride, quinoa, or any other grain and serving the eggs on top. Enjoy!


Although this recipe tastes best with fresh tomatoes, try canned tomatoes when in a pinch!


Thanks Maddi Ginsberg for helping me cook and enjoy this dish 🙂


Adapted from:



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