Spicy Shakshuka

"These are one of the rare occasions I would make eggs at home, although I personally don’t eat eggs anymore, & my son is allergic to them.....I will still make it for my family & friends who visit upon request....hence why I provide vegetarian recipes on my timeline. I used habenero peppers in the tomato base for a nice little kick. You can also add some Boursin cheese to top it off. It’s a comforting breakfast or brunch meal!"
-- @lassaretscreations
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  • Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 4

Recipe Card


  • 1/2 large chopped Onion
  • 4 chopped Roma tomatoes
  • 2 cloves chopped Garlic
  • 1/2 chopped Habenero Pepper
  • pinch Black pepper
  • To Taste Salt
  • 2 tablespoons Oil of choice or butter
  • 1 tablespoons Sazon packet (or you can use smoked paprika)
  • chopped Cilantro for garnish
  • Jalapeño for garnish
  • 1/4 teaspoon Red pepper flakes
  • 4 large Eggs


  • Step 1

    In a hot pan sauté onions in oil until translucent

  • Step 2

    Add tomatoes, garlic and chopped habenero and cooked down until the tomatoes release it’s juices and forms into a sauce. Make sure you’re cooking it on medium heat.

  • Step 3

    Add salt, black pepper, sazon packet (or smoked paprika) and mix together until incorporated.

  • Step 4

    Crack your eggs and place on top of the sauce. Sprinkle the eggs with a little salt and pepper. You can cover the pan with a lid for 1 minute.

  • Step 5

    Garnish with jalapeño peppers, cilantro, cheese and red pepper flakes & enjoy!

  • Step 6

    Eat with bread or rice!