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Recipe: One-Skillet Shakshuka

Need a reason to hit snooze and enjoy a slow morning at home? It's hard to find time for lazy brunches during ski season, but shakshuka is a pretty persuasive way to do it.

Shakshuka is a traditional Middle Eastern breakfast dish, a one-skillet egg dish baked in a spiced, bright red tomato sauce. This one’s perfect for that slow Sunday morning when there’s no rush to get out of the house, and makes a great hangover cure. It’s not required, but we’ve found shakshuka to taste best when you dunk a thick slice of sourdough bread in it.

Hitting it too hard and don't have time for brunch? This makes a great quick dinner too! We like to stir in chickpeas for a heartier meal post skiing.


  • 1 Tbsp. olive oil

  • 1 clove garlic, minced

  • ½ medium white onion, diced

  • 1 red bell pepper, diced

  • 3 Tbsp. tomato paste

  • 4 large tomatoes, chopped (or 1 can of diced tomatoes)

  • 1 tsp. cumin

  • ½ tsp. paprika

  • 1 bay leaf

  • ½ tsp. black pepper

  • 4 eggs

  • 1/2 tsp. salt, plus more to taste

  • 2 Tbsp. parsley, chopped, for serving

  • ¼ cup feta cheese


  1. Heat a large cast-iron skillet to medium heat with olive oil. Add garlic, onions, and pepper and cook until onions are translucent, about 8-10 minutes.

  2. Mix in tomato paste, tomatoes, and spices.

  3. Cook for 10 -15 more minutes, or until everything thickens.

  4. Crack eggs over mixture and cover the pan until eggs are cooked to your preference.

  5. Sprinkle with parsley and feta and serve with toasted sourdough bread.

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