Ok, so I’m a typical millennial. I love brunch. But really, how could you not love brunch? It’s such a beautiful time to gather with friends and family and the food typically eaten during brunch is wholesome and fulfilling. Shakshuka is one of those wholesome and fulfilling foods. I don’t want to get into a discussion about where it originated because there are too many Middle Eastern countries claiming it, but this is one of my favorite brunch dishes ever. First, you make a savory tomato sauce that is full of spices. Then, you crack eggs into the sauce and pop the whole thing in the oven. It’s as if the eggs are being poached in the tomato sauce and that makes them seriously glorious. You top it off with a taste of the Mediterranean, sprinkling crumbled feta, sliced kalamata olives, and basil cut in a chiffonade. Now tell me that is not a glamorous brunch dish? You have to be patient with this and pour your love into it; but let me tell you, it’s fantastic. 


  • 2 tablespoons extra-virgin olive oil

  • 1 large onion, diced

  • 4 garlic cloves, minced

  • 2 cans (14.5 oz. each) diced tomatoes

  • 1 jar (16 oz.) roasted red peppers, sliced thinly

  • 2 teaspoons sugar

  • 1 teaspoon ground allspice

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon crushed red pepper flakes

  • 6 eggs

  • 1/2 cup crumbled feta cheese

  • 1/2 cup kalamata olives, sliced

  • 1/4 cup basil leaves, cut in a chiffonade 


  1. In a large cast iron skillet, heat olive oil over medium-high. Add diced onion and minced garlic with a liberal sprinkle of salt and ground black pepper and cook until onion is translucent and cooked through, about 5-7 minutes.  
  2. Add diced tomatoes, roasted red peppers, sugar, allspice, cumin, paprika, salt, black pepper, and red pepper flakes. Stir to combine and allow to simmer for 25-30 minutes, stirring occasionally. While sauce is simmering, preheat oven to 400°F. 
  3. With the back of a wooden spoon, make 6 wells in the sauce. Crack an egg into each well, trying not to break the yoke. Bake for 5-7 minutes or until whites are set and yokes are still slightly runny. 
  4. Top with feta cheese, kalamata olives, and basil. Serve immediately. 
  5. Enjoy!