Shakshuka a la Molly Yeh

By Angelika Hanna

Here is another Molly Yeh inspired recipe. Shakshuka. It is a Middle Eastern vegetarian recipe, in particular known within the Jewish Community and eaten as Sabbath meal. In North American, it has become known as part of a brunch dish and gained even more attention through Molly Yeh’s TV show on the Food Network. That’s where I heard of it for the first time, and since then I have cooked it over and over again as a lunch for 1 – just for myself. I eat it right out of the frying pan. It quick and easy and tasty with a slightly exotic note.


Prep Time: Less than 5 min

Cook Time: Approx. 20 min

Total Time: 25 min

Yield: 1 serving

Cuisine: Middle Eastern; Jewish

Author: Angelika Hanna / Zest4Food


  • Extra virgin cold-pressed olive oil
  • 1/4 cooking onion (I used red onion)
  • 1 garlic clove
  • 1/4 (28-ounce) can of tomatoes (I used Marzano)
  • 1 egg
  • Feta Cheese, crumbled

Spices and Herbs:

  • Kosher salt and freshly ground black pepper
  • 1/2 tsp of a mix of sweet Hungarian paprika & hot Spanish paprika (my choice)
  • 1/4 tsp harissa
  • A pinch of cumin
  • Parsley (either fresh chopped, or dried)


  1. In a deeper frying pan, roast the onions until lightly browned, approx. 7- 8 min.
  2. Add the garlic, cook for about 1 min.
  3. Add spices, stir well.
  4. Stir in canned tomatoes. Simmer on low-medium heat for 5 min.
  5. Taste the sauce and adjust the seasoning.
  6. Make a little well in your sauce and crack in the egg.
  7. Simmer until the egg white firms up but the yolk is still runny approx. 8 min.
  8. Turn the heat off.
  9. Sprinkle the eggs with salt and pepper. Drizzle your shakshuka with a bit of olive oil, scatter the feta over all, and sprinkle with parsley.
  10. Serve hot with bread of your choice.


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