Shakshuka Tutorial with Personal Chef Lisa - Recipe

Shakshuka Sunday
Hosted by Personal Chef Lisa 


  • 1 Can Diced Tomatoes or 3-4 Fresh Tomatoes, Diced
  • 3 Eggs (Or chickpeas/white beans if you are vegan)
  • 1 Onion, Diced
  • 2-4 Cloves of Garlic, Minced
  • 1/2 t Cumin
  • 1/2 t Paprika
  • 1/4 T Turmeric
  • Dash of Cayenne
  • 1/4 t Salt
  • 1 T Olive Oil
  • Handful of Fresh Herbs, Cilantro, Parsley and/or Dill, Chopped



  1. In a medium saucepan, add olive oil and onions over medium heat. 
  2. Sautee onions for 5 minutes, stirring occasionally. 
  3. Add garlic and spices and salt according to taste.  Sautee for 1 more minute. 
  4. Add in tomatoes and cook down until saucy (add ½ C water if using fresh tomatoes, add 1/4 C water if using canned tomatoes).  Simmer sauce for 7-10 minutes until thickened. 
  5. Then, crack in eggs to the pan and cover with a lid.  Lower heat to low and cook for 3-5 minutes (depending how runny you like your eggs.)
  6. When ready, uncover, remove from heat and garnish with fresh herbs.  Don’t worry about transferring the food, put a coaster down and eat straight out of your pan!
  7. Enjoy Shakshuka solo or double the recipe to enjoy with your partner or roommates for the perfect brunch or “breakfast for dinner”.

**Optional Toppings: Avocado, toast (regular or gluten free), pita chips or tortilla chips.


Contact Information:

Personal Chef: Lisa Weintraub

Instagram: @dulce__de__lisa

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