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Shakshuka with Garbanzos & Feta

15 minutes prep
30 minutes active cooking
45 minutes total

Makes 4 - 6 servings

In Israel it’s usually breakfast, but our version of eggs cooked in tomato sauce works for any meal.

Shakshuka loosely translates from Arabic to “mixture,” and food historians trace its roots to the meaty stews of the Ottomans.

What you'll need


For the shopping list


onion, halved and thinly sliced


bell pepper, seeded and thinly sliced

3 cloves of

garlic, thinly sliced

cilantro, chopped for garnish


1 teaspoon of


1 teaspoon of

NY Shuk Rosey Harissa*

To taste

black pepper, freshly ground

* substitue 1 teaspoon paprika + 1/4 teasppon cayenne or red pepper to taste

From our shop

Out of stock
2 cups cooked Garbanzo Beans

$6 - San Joaquin Valley - California

substitute any cooked beans

$7 - Yolo Valley - California

Crushed Tomatoes

$27 - Tuscany - Italy

Novo Frantoio
Out of stock
To taste Italian Fine Sea Salt

$7 - Trapani - Sicily

Italian Fine Sea Salt

$8.50 - Cloverdale - Oregon

Farm Fresh Eggs

use 1 or 2 eggs per serving


From the kitchen


Cast Iron Skillet


Chef Knife


Cutting Board

Measuring Spoons

Can Opener

"Shakshuka also appeals because it’s quick, easy, and combines a handful of pantry ingredients with a couple of basic vegetables."

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

Heat oven to 375F degrees.

Use a large skillet over medium-low to cook 1 thinly sliced onion and 1 thinly sliced bell pepper in 3 tablespoons of olive oil and a pinch of salt. Cook gently until very soft, about 20 minutes, then add 3 thinly sliced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of harissa and cook for another minute.

Step 2

Add 1 can of tomatoes (if using whole tomatoes break them up with your hands before adding) and 2 cups of cooked garbanzo beans. Add black pepper and, if needed, more salt. Simmer for about 10 minutes or until the sauce thickens.

Step 3

Use a spoon to make shallow indentations in the sauce, then crack the eggs into them, Transfer the skillet to the hot oven and bake until eggs are just set, 7 to 10 minutes

Step 4

Crumble the feta over the eggs, top with the chopped cilantro, and serve with hot sauce if desired.

Shop this recipe

Out of stock

Garbanzo Beans

Koda FarmsSan Joaquin Valley - California
Crushed Tomatoes
Pasta & Tomatoes

Crushed Tomatoes

Bianco di NapoliYolo Valley - California
Novo Frantoio
Olive Oil

Novo Frantoio

Novo FrantoioTuscany - Italy
Out of stock
Italian Fine Sea Salt
Salt, Herbs, & Spices

Italian Fine Sea Salt

Gucciardo VincenzoTrapani - Sicily

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