Linkie’s Shakshuka




  • 1 medium red onion (sliced)
  • 1 large red bell pepper (seeded and sliced)
  • 8 button mushrooms (sliced)
  • 1 (28-ounce) can chopped tomatoes
  • 2 cloves garlic (finely chopped)
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. cumin
  • Few drops hot sauce
  • 6 large eggs
  • Chopped cilantro for garnish
  • Oil for sautéing



  1. Preheat the oven to 400 F.
  2. In a large cast iron skillet, saute the onions and peppers on medium high heat until slightly tender. Add the mushrooms and sauté for 2 more minutes.
  3. Add the can of tomatoes, garlic, salt, pepper, cumin and hot sauce and allow mixture to come to a simmer. Cook for about 5 minutes or until the mixture thickens some.
  4. Roughly make 6 holes in the mixture and crack one egg into each hole.
  5. Carefully move the skillet to the oven and bake for approximately 8-9 minutes or until the eggs whites are just set.
  6. Remove the skillet and top with chopped cilantro.
  7. Serve warm.

Optional: Sprinkle with additional hot sauce.