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  • 2 tablespoons Roche Bros. extra virgin olive oil
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 small yellow onion, chopped (about 1 cup)
  • 2 garlic cloves, minced (about 1 tablespoon)
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1 can (28 ounces) Full Circle Organic crushed tomatoes
  • 2 tablespoons chopped fresh basil plus additional for garnish (optional)
  • 4 Roche Bros. large eggs
  • 1/4 cup crumbled feta cheese
  • 8 (1-inch) slices baguette bread
  • Fresh parsley for garnish (optional)


  1. In large skillet, heat oil over medium-high heat. Add bell pepper and onion and cook 8 minutes or until onion is tender, stirring occasionally.
  2. Add garlic, paprika, cumin, crushed red pepper and salt; cook 1 minute or until garlic is fragrant and golden brown, stirring frequently.
  3. Add tomatoes; heat to a boil. Reduce heat to medium-low; cook 10 minutes or until mixture is slightly thickened, stirring occasionally. Stir in basil. Makes about 4 cups.
  4. With back of large spoon, make 4 wells in tomato mixture. Crack 1 egg into small bowl and gently pour into a well; repeat with remaining eggs. Increase heat to medium; cover and cook 5 minutes or until egg whites are cooked through and yolks are slightly soft.
  5. Serve shakshuka sprinkled with cheese along with bread; garnish with parsley, if desired.

  • 429 Calories
  • 17g Fat (4g Saturated)
  • 195mg Cholesterol
  • 983mg Sodium
  • 55g Carbohydrates
  • 7g Fiber
  • 18g Protein