Another way to brighten up your boring old breakfast routine is by enjoying a Middle Eastern favorite, Shakshuka, also known as “eggs in purgatory.” This dish can be made for breakfast, lunch, or dinner. It’s a saucy way to start, or end, any day and leave you craving more.

Prep Time: 5 Minutes

Cook Time: 35 Minutes

Serves 4


3 diced vine tomatoes

3 minced cloves of garlic

½ chopped onion

3 tablespoons of extra virgin olive oil

1 teaspoon of salt

½ teaspoon of sugar

½ teaspoon of pepper

1 ½ teaspoon of oregano

1 teaspoon of cumin

1 teaspoon of paprika

1/3 cup of tomato sauce

½ cup of feta

4 large eggs

Fresh chopped parsley to garnish


  • In a skillet or in a dutch oven, add the oil and sauté the onions and garlic over a medium heat until they become translucent
  • Add the tomatoes, spices, and sauce and bring to a simmer and let cook over a medium heat until it thickens. Stir occasionally
  • Once it was thickened, stir in the feta
  • Using a large spoon, make 4 presses in the sauce and crack the egg into each press. Use the spoon to spread out the whites evenly without cracking the yolk
  • Poach until the eggs are cooked; the whites and yolk thicken
  • Garnish with the fresh parsley
  • Serve with some toast, or even better, with some warm pita and enjoy


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