Shakshouka with Cumin-Spiced Onions


I’m going to make this one quick because I want you to have the recipe for brunch this weekend. It is absolutely delicious and so easy to make. It has all of the yummy flavors reminiscent of the Egyptian comfort foods I grew up eating. Namely, cumin-spiced onions and tomatoes.

Lately, I find myself drawn towards using these flavors in my kitchen. I initially started to develop my take on a few Middle Eastern dishes when I was working in the test kitchen at Bon Appetit. I was responsible for preparing family meal there every day and I wanted to bring something different to the table. Something that would inspire their palates a bit. This Egyptian Fattah was one of those dishes and it is actually one of the most visited recipes on my website.

I love Shakshouka. It is rich, flavorful and very healthy. I used 3 eggs but you can definitely fit in 4. The cumin-spiced onions in the sauce and then layered on top add a tremendous amount of flavor. I hope you’ll add this dish to your weekend brunch menu. Don’t forget to serve it with lots of toasty gluten-free bread for dunking!Shakshouka via @JackieOurman

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.


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