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Try something new and whip up this simple to prepare and great tasting Shakshuka. Tender eggs are poached in a sauce of sauteed onions, peppers, garlic and plum tomatoes then topped with feta cheese and fresh microgreens. Great for breakfast or dinner.


1 small diced yellow onion
2 finely minced cloves of garlic
½ peeled and medium diced eggplant
1 seeded and small diced jalapeno
1 seeded and small diced red bell pepper
1 tablespoon of olive oil
juice of 1 lemon
2-28 ounce cans of crushed plum tomatoes
1 teaspoon of ground cumin
2 cups of packed baby spinach
5 eggs
feta cheese for garnish
mico greens for garnish
Kosher salt and fresh cracked pepper to taste


  1. Preheat the oven to 350°.
  2. In a large cast iron skillet on high heat with olive oil, roast the onions, garlic, egg plant and peppers until lightly browned, about 5 to 6 minutes.
  3. Next, deglaze with lemon juice and add in the plum tomatoes, cumin, and salt and pepper and stew on low heat for 3 to 4 minutes.
  4. Fold in the spinach to the mixture and then crack 5 eggs right on top of the shakshuka and bake at 350° for 12 to 15 minutes.
  5. Garnish with feta cheese and micro greens.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe



Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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