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The Veggie Feast Shakshouka


  • 1/2 teaspoon whole cumin
  • 1/2 teaspoon whole coriander seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion finely chopped
  • 1 medium bell pepper seeded and thinly sliced
  • 2 garlic cloves minced
  • 1/2 teaspoon sweet paprika
  • teaspoon cayenne or to taste
  • 2 big red heirloom tomatoes coarsely chopped
  • 7 oz canned garbanzo beans drained
  • ¾ teaspoon salt more if needed
  • ¼ teaspoon black pepper more as needed
  • 4 large eggs
  • Chopped cilantro and green onion for serving
  • Toasted bread for serving


  • Using a dry small skillet toast the cumin and coriander for about 1 1/2 - 2 minutes, or until fragrant. Shake the pan from time to time to prevent spices from burning. Let them cool down and grind into a fine powder.
  • Heat oil in a large, preferably cast iron, skillet over medium-low heat. Add onion and bell pepper. Cook gently until soft, about 7 minutes. Add minced garlic and cook for 30 seconds. Stir in ground spices, paprika, and cayenne, and cook for 30 more seconds.
  • Then follow with tomatoes and garbanzo beans. Simmer until the veggie mixture has thickened, about 10 minutes.
  • Carefully crack eggs into skillet over tomatoes. Season with salt and pepper. Cook until eggs are just set, 7-10 minutes. You can cover it with a lid for the last couple of minutes.
  • Sprinkle with cilantro and chopped green onion, Serve with toasted bread.