Shakshuka is a classic Middle Eastern breakfast dish that consists of poaching eggs in a smoky, spicy tomato based sauce. If you’re not familiar, get ready to add a new recipe to your rotation. Not only is it fun to say… shack-shoe-kah …but it’s a totally customizable comfort food dish. In this recipe, we added roasted red pepper hummus for a creamy twist.

While we’re always partial to protein based breakfasts, we especially love those made in one pan! The add of hummus in this sauce provides a nice heartiness and the fresh parsley brings a bright note to round out the tomato sauce. This is the perfect meal to make for a group, especially when served with pita or toasted challah bread for dunking and dipping.

Serves: 4


    • 1 tablespoon olive oil
    • 1 medium yellow onion, chopped
    • 1, 12oz jar roasted red bell pepper strips (or whole roasted pepper, sliced)
    • 1/3 cup chopped kalamata olives
    • 1, 24oz jar marinara sauce (or spicy marinara, garlic, etc.)
    • 1/2 cup Blue Moose Organic Roasted Red Pepper Hummus
    • 4 large eggs
    • Pita
    • Toppings: feta, parsley, black pepper


    1. Heat a 10 or 12-inch cast iron pan (or oven-safe pan) over medium heat with the oil.
    2. Add the chopped onion and cook for 6-8 minutes until well softened.
    3. Stir in the pepper strips, olives, and marinara.
    4. Stir in the hummus.
    5. Taste and add a pinch more salt if needed.
    6. With a spoon, create a small well and slowly pour in 1 egg. Do this 3 more times.
    7. Turn oven on to broil.
    8. Cover pan with a lid, reduce heat to low, and cook until whites are starting to set about 5-7 minutes. Check at 4 minutes to see where they’re at.
    9. Place pan (uncovered) under the broiler and cook until eggs are done to your liking, about 1-2 minutes. Watch closely, as they will cook very fast!
    10. Top with parsley, feta, and black pepper.
    11. Serve immediately with pita and hummus.