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Carte-Engel Family Shakshuka

Photo by Elaine Engel

Shakshuka was brought into my family by my uncle, and that’s where the story begins. I first remember eating this food on a Saturday morning after I had stayed over at his house. Before I even knew what I would be eating, I could smell onions and tomatoes sizzling in a pan.  Shakshuka is, in my completely correct opinion, the ultimate weekend morning food. It’s quick, easy and healthy. However, shakshuka can really be eaten at any time of day and is so good at every meal.

This dish is made by sauteing onions and peppers, and adding garlic and spices. After a minute, add tomatoes (I typically use canned tomatoes because I rarely have the forethought to get fresh tomatoes). Mix up those ingredients, and then add eggs and cover the pan until the eggs are done cooking. I tend to add cheese and whatever herbs I can find in the bottom of my refrigerator with a respectable expiration date.

Shakshuka is a Middle Eastern and North African dish. I won’t try to pinpoint who invented this food because, spoiler alert, a lot of people say it was them. Because so many different cultures eat Shakshuka, there are about a million different ways to make it. I tend to prefer a more classic version, but I’ve seen versions made with enough vegetables to be green and a vegan version. 

So, to recap: shakshuka is good, Middle Eastern food is awesome and you should make this recipe to impress your recipe. 



  • Olive oil
  • One medium white onion
  • One red bell pepper
  • 4 to 18 cloves of garlic, as you would prefer
  • A couple tablespoons of paprika 
  • A couple tablespoons of cumin
  • As much chili powder as you think you can handle 
  • A 28 oz. can of peeled whole tomatoes 
  • Salt and pepper
  • 6 eggs
  • Parsley, cilantro and other herbs of your choice
  • Lots of feta cheese



  1. Put a pan over medium-high heat with olive oil
  2. Dice the onion and pepper, and add them to the pan until the onion is clear
  3. Add the garlic and the assortment of spices
  4. Add tomatoes to the pan, and then mash into rest of the mixture
  5. Add salt and pepper to taste
  6. Make 6 holes in the mixture and crack the eggs into each indent
  7. Cover and cook until the eggs are done, about 5 to 8 minutes
  8. Garnish with herbs and feta cheese
  9. Enjoy and share with family members if you are feeling generous


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About the Contributor
Elaine Engel
Elaine Engel, Reporter
What are you looking forward to on the staff this year? I'm looking forward to the incredible community of people and the constant opportunities to work on projects I’m passionate about What are your favorite TV shows/movies? West Wing, The Trail of the Chicago Seven, and Top Gun: Maverick Where’s the next place on your travel bucket list and why? I would love to travel to Machu Picchu because of the combination of a beautiful view and interesting history