Tomato and Egg Stew (Shakshouka)


  • 2 Tablespoons Garlic Infused Olive Oil
  • 1 Tablespoon of Baklouti Fused Olive Oil
  • 1 large yellow onion, chopped
  • 2 green peppers, chopped
  • 1 cup of mushrooms, chopped
  • 1 garlic clove, chopped
  • 1 ½ teaspoon of ground cumin
  • 1 teaspoon of sweet paprika
  • Salt and pepper
  • 6 Vine-ripe tomatoes, chopped
  • 1/2 cup tomato sauce
  • 6 large eggs
  • 1/4 cup fresh parsley leaves, chopped


  1. Heat the Garlic Infused & Baklouti oil in a large cast-iron skillet.
  2. Add the onions, mushrooms, green peppers, garlic, a pinch of salt, and pepper. Cook, stirring occasionally until the vegetables have softened, about 5 minutes.
  3. Add the tomatoes, tomato sauce, cumin, and paprika. Cover and let simmer for about 15 minutes.
  4. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust salt and seasoning to your liking.
  5. Using a wooden spoon, make 6 indentations, or “wells,” in the tomato mixture. Space them out so eggs will not clump together. Gently crack an egg into each indention.
  6. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
  7. Uncover and add the fresh parsley – you can drizzle more Baklouti Fused Oil for more kick.

Serve hot/warm with some pita bread or basmati rice. You may also top with avocado and crumbled feta cheese for additional texture.

Leave a Comment