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  • Author: Myles
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


While you can prepare shakshuka by yourself by simply reading a recipe book or listening to some instructions from a friend, this recipe is a leveled up version. For sure, you will like this straightforward version more and will be prouder to serve it to any of your guests.



1 pound of tomatoes, halved when large

8 eggs, large

2 tablespoons of olive oil

1 finely chopped yellow onion

1 clove garlic, finely chopped

1 tablespoon of ground cumin

¼ cup of baby spinach, finely chopped

½ teaspoon each of Kosher salt and pepper

Toasted baguette


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Sauté the finely chopped onion in a heated oven-safe skillet until soft and golden brown or approximately 8 minutes.
  3. Add the garlic and cumin. Sprinkle the salt and pepper and stir for 1 minute.
  4. Add in tomatoes and stir.
  5. Transfer to the oven and let it cook for 10 minutes. By this time, tomatoes start to breakdown with the juices coming out.
  6. Remove pan from oven, make 8 wells, and crack eggs on each well carefully.
  7. Continue cooking until eggs are done according to your taste.
  8. Sprinkle with spinach.
  9. Serve with the baguette for a complete meal


  • If tomatoes are out of season, using canned tomatoes is possible. Adding also your favorite vegetable can be an option.
  • You may want some green or red bell pepper on it, or you can top it with basil or cilantro to make it more aromatic and give it a spicier taste.
  • You can also add Parmesan cheese to enhance the taste and texture.
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