Print Recipe

Easy Breakfast Shakshuka


  • 2 Tbsp olive oil -for sauteing
  • ¼ cup chopped onion
  • ½ cup diced potato -or shredded hash browns
  • ¼ cup chopped bell pepper
  • ½ tsp salt -or to taste
  • ½ tsp ground cumin
  • 2 cloves minced garlic -or ½ tsp garlic powder
  • ¼ tsp ground black pepper
  • ¼ tsp ancho chili powder -can sub regualr chili powder
  • 1-1½ cups crushed tomatoes (Cento crushed tomatoes are the best for this)
  • 2-4 eggs
  • jalapenos, chopped cilantro, avocado slices -for garnish


  • In a medium sized cast iron skillet over medium heat, saute the onion and potatoes in the olive oil until potatoes become fork tender.
  • Add the bell pepper and seasonings and saute for another few minutes.
  • Add the crushed tomatoes (enough to cover everything). If your tomatoes or sauce seem to be too thick, add a couple Tbsp of water.
  • Once everything is simmering, make little "wells" in your sauce and add one egg per well. Add as many eggs as you want.
  • Cook for another 5-7 minutes, depending on how well you want your eggs cooked.
  • Top with jalapenos, chopped cilantro, and avocado slices if desired.