Easy Weeknight Shakshuka

Emily Tucker, Director of Wholesale at 4P Foods

Easy Weeknight Shakshuka image

This is a very loose version of shakshuka, a Middle Eastern dish that has its roots in Tunisia but can be found in varying forms throughout North Africa, Egypt, Palestine, and Israel. I like using a couple of my pantry staples like white beans and canned crushed tomatoes to help me clean out my shelves, but you can completely omit the beans, switch it up with chickpeas, or use fresh tomatoes to make the base for the sauce. I like to use kale, onions, and fresh eggs from my 4P bags in this recipe, but you can mix it up and add bell peppers, fresh spinach, sliced zucchini or any number of vegetables you have on hand from your weekly 4P shares here.



  1. Heat olive oil in a skillet pan over medium heat. Add sliced onions, chopped garlic, and red pepper flakes and sautee until onions start to turn translucent. I like to add a pinch of salt and ground black pepper at this stage. 
  2. Pour the crushed tomatoes into the pan, stir and season with more salt. Sometimes I’ll add some water and Better Than Bouillon base to thin out the tomatoes. After a few minutes add the rinsed beans and chopped kale, stir. 
  3. Once the tomato base starts to bubble (5-10 minutes) use a spoon to create four egg-sized “craters” in the sauce - this is where your eggs will go! 
  4. Carefully crack one egg into each tomato crater, season them with salt and pepper, and cover the pan to allow the eggs to cook. 
  5. Once the eggs have reached your preferred doneness, spoon an egg and tomato mixture into a bowl over cooked rice or add a toasted pita for scooping and dunking
  6. If using, finish your bowl with feta, grated parmesan, or a spoonful of plain yogurt and a drizzle of olive oil.

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