Simple Roasted Red Pepper Shakshuka

Nothing feels better than a comforting homemade brunch with your loved ones on the weekend, especially during those cold winter days. So, why not add something different to the brunch table than the usual avo-toast?


Shakshuka is an incredibly scrumptious medley of tomato sauce, eggs and spices which originated in Northern Africa, but has gained popularity in the Middle East. You may have been seeing this dish all over your Instagram feed lately and it’s definitely worth a try. It can be scaled up or kept simple and quick and can involve a variety of different flavour combinations.

Move over eggs benny, this will be the new star of your brunch table!



To keep things simple, we’ve created a delicious roasted red pepper shakshuka combined with aromatic spices and roasted garlic and topped with feta, prosciutto, parsley and black olives.


Serves: 3-4

  • 1 can of whole, peeled tomatoes
  • 1 large roasted red bell pepper*
  • 1 whole bulb of garlic
  • 1 tbsp. olive oil
  • 1.5 tsp. (more or less) crushed chili flakes
  • 1 tsp. salt
  • 1 tsp. dried oregano
  • 6-8 slices of prosciutto
  • 6 eggs
  • 1/2 cup feta cheese
  • 1/4 cup chopped parsley


  1. Preheat oven to 400 degrees Fahrenheit. Trim off the top of the garlic bulb to expose garlic cloves. Drizzle olive oil over garlic bulb and rub over the exposed garlic cloves. Roast for 40-45 minutes until center clove is soft when poked. Let cool slightly.
  2. In a large blender, pour in canned tomatoes, roasted bell pepper and roasted garlic. Add salt and chili flakes and blend until combined.
  3. Pour roasted red pepper tomato sauce into a large cast iron skillet over medium-low heat. Let sauce come to a bubble and stir in oregano. Cover and lower heat and let simmer until thickened slightly.
  4. Once sauce is thickened, crack in 6 eggs, season with salt and cover with lid. Keep heat low and let eggs cook for 5-8 minutes until the yolks are set. Tuck prosciutto around the eggs.
  5. Turn off the heat and top your shakshuka with feta and parsley and serve immediately with some crusty bread that has been toasted in the oven with olive oil. We suggest leaving the black olives as a topping on the side…most people are either an olive person or completely NOT an olive person.

*Note: You can either use canned roasted red peppers or easily make your own by drizzling some olive oil over red peppers and roasting in the oven on 450 degrees Fahrenheit for 20-25 minutes. Let it cool, peel off the skin and voilà!

Posted by

Sanah is a self-proclaimed foodie, avid baker and a serious music junkie with a Bachelor's of Business Administration from the University of Guelph-Humber. Her work involves writing for various entertainment and fashion blogs such as On The Scene Network and Toronto Men's Fashion Week.

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