1 tbsp olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tbsp tomato paste
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
Pinch of chili pepper (or more to taste- spicy!)
Pinch of sugar (optional, to taste)
Salt and pepper to taste
5-6 eggs
1/2 tbsp fresh chopped parsley (optional, for garnish)
Prep Time: 10 Minutes
Total Time: 30 - 40 Minutes
Servings: 5-6

Heat a deep, large skillet or sauté pan on medium.
Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften.
Add garlic and continue to sauté till mixture is fragrant.
Add the bell pepper, sauté for 5-7 minutes over medium until softened.
Add tomatoes and tomato paste to pan, stir till blended.
Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce.
At this point, you can taste the mixture and spice it according to your preferences.
Add salt and pepper to taste, more sugar for a sweeter sauce, or more chili pepper for a spicier shakshuka (be careful with the chili… it is extremely spicy!).
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
I usually place 4-5 eggs around the outer edge and 1 in the center.
The eggs will cook “over easy” style on top of the tomato sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
Some people prefer their shakshuka eggs more runny.
If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top- then, cover the pan and cook the eggs to taste.
Garnish with the chopped parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner.
For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you’re gluten-intolerant or celebrating Passover, skip the bread).
For dinner, serve with a green side salad for a light, easy meal.


Cinnamon Rolls


4.5 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons instant yeast
2 oz melted unsalted butter
2 cups whole milk
1/2 cup sugar
1 teaspoon salt
1 egg

4 oz melted unsalted butter
1.5 cups brown sugar
1 heaping tablespoon cinnamon

1 egg
½ cup granulated sugar

1. Prepare the dough:
a. Use a mixer. Mix the flour, yeast and baking powder for a couple of seconds
b. Add the milk, sugar, butter and egg and mix thoroughly for 5 minutes, until combined
c. Add salt and mix for 1 more minute

2. Cover with a wet towel and let the dough swell for 1.5 hours

3. Apply filling:
a. On a floured surface, roll out the dough into a rectangle.
b. Pour the melted butter on the dough and spread it evenly
c. Mix brown sugar with cinnamon and sprinkle them on the dough
Make sure to cover it evenly

4. Cut and apply topping
a. Preheat your oven to 375 F
b. Roll the dough into an evenly thick roll
c. Cut into 1-1½ inch slices
d. Spread some melted butter on a baking pan, and lay the slices on the pan, face up. Make sure to keep some distance between the slices, as they will swell during the baking process
e. Beat an egg with a little bit of milk and brush it on top of each roll
f. Drizzle a bit of sugar on top of each roll

5. Bake for 10-15 minutes, until the rolls are golden. Make sure not to over-bake!

Bon appetite!