Shakshouka with Cumin-Spiced Onions
Recipe type: Brunch/Breakfast
Cuisine: Egyptian
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1½ tbsp olive oil
  • 1 onion, sliced thinly
  • 1 tsp cumin seeds
  • 1 large clove garlic, minced
  • 1 28 oz can San Marzano whole peeled tomatoes
  • 1 tbsp chopped parsley, plus extra leaves for garnish
  • 1 pinch cayenne
  • 1 pinch sugar
  • 4 eggs
  • salt and pepper to taste
  1. Pre-heat oven to 375 degrees fahrenheit
  2. Heat a large cast iron or oven-safe sauté pan over medium heat and add olive oil
  3. Sauté onions for 5-7 minutes until beginning to soften and turn brown at edges
  4. Add cumin seeds and toast along with onions until fragrant and onions are a richer brown, add garlic and continue to sauté for about 30 seconds (don't allow garlic to burn)
  5. Remove half of the cumin-spiced onions to a side dish
  6. Add San Marzano tomatoes, crushing with your hands, one at a time along with the sauce into the pan along with chopped parsley, cayenne, sugar, salt and pepper
  7. Bring to a boil over medium-high heat and allow to reduce and slightly thicken, about 5-7 minutes. Taste and adjust seasoning, if needed.
  8. Create 4 spaces in the pan and crack eggs gently in each space
  9. Place pan in the oven and bake for about 5-7 minutes, until whites are set
  10. Remove, garnish with fresh parsley, remaining cumin-spiced onions and serve with lots of toasty bread.
Recipe by Jackie Ourman at