So, I’ve seen this dish in a bunch of fancy cookbooks, and magazines, and it’s just always looked so beautiful and relatively simple. And, seriously, take a look at these OTHER (non TTENG) shakshoukas:

But there’s a problem with this dish, that you really don’t think about until it’s too late. Do you see it?


Seriously. Do you use a giant trivet? Surely if you were to put this into bowls it’d look like a hot mess. Family style may be a fix but in skillets that size I’m not sure this is something you easily could pick up and pass around a table.

Einen kleinen problemo.

But if that’s the only problem I have with the dish, I suppose that’s not *too* bad. Otherwise it’s a fast dish to make, it’s fairly cheap, and it’s vegetarian friendly.



  • Eggs
  • Salt and pepper
  • Olive oil
  • Garlic, minced
  • Yellow Onion, diced
  • Bell pepper, diced
  • Tomatoes, diced
  • Paprika
  • Cayenne pepper
  • Cumin
  • (optional) grated cheese
  • Bread


  1. Place some olive oil in a skillet and start by cooking the garlic and onion.
  2. Add the bell pepper and season with salt and pepper.
  3. Next add the tomatoes and the other three spices. Cook this down a bit.
  4. Finally, add the eggs. Place a lid on the skillet so that the eggs bake/steam. They should be done in approximately 3 minutes (if you’re like me and like your eggs runny).
  5. (Optional) Sprinkle grated cheese on top. Serve with sliced bread.
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