Rocky Mountain Olive Oil Shakshuka

Rocky Mountain Olive Oil Shakshuka

Rocky Mountain Olive Oil Shakshuka

Shakshuka is a North African / Middle Eastern dish made of tomatoes, red bell pepper and onion. Spiced with cumin, paprika and red pepper, and topped with poached eggs, this is a comforting meal that hits the spot at any time of the day.


  • 2 Tablespoons Rocky Mountain Olive Oil Cilantro & Roasted Onion Olive Oil
  • 1 medium onion (1 cup diced)
  • 4 cloves garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 cup diced red bell pepper
  • 2 (14 oz) cans diced tomatoes with juice
  • 1 cup water
  • 1 (15 oz) can chickpeas, drained
  • 1 pinch red pepper flakes (or more if you like spice!)
  • Salt and pepper to taste (start with one pinch each)
  • 6 large eggs
  • Chopped fresh parsley (for garnishing)
  • 1 cup plain Greek yogurt (for garnishing)



Dice the onion and mince the garlic. Dice the red bell pepper.

Add the olive oil to a large Dutch oven and heat over medium-high heat. Once the oil is heated, add the onion, garlic and the spices and sauté briefly (1-2 minutes) until fragrant. Add the bell pepper to the Dutch oven and cook until softened.

Add the diced tomatoes, water, chickpeas and red pepper flakes. Mix to combine. Simmer for 6 minutes.

With a spoon, create 6 divots in the sauce to make room for the eggs. Crack 1 egg into each divot. Turn down the heat to medium-low and cover. Simmer until the eggs are set and the yolks are cooked, about 10 – 12 minutes.

Garnish the shakshuka with parsley and dollops of Greek yogurt and dig in!