Easy Middle Eastern recipe from Chef Valerie Preston

Sifted Provisions Chef Valerie Preston demonstrates an at-home recipe for making Shakshuka.

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  • 2 cups tomato sauce or canned tomatoes
  • ¼ onion, cut into strips
  • ½ bell pepper, seeded, cut into strips 
  • 2 eggs
  • 2 cloves garlic, minced
  • ½ tsp cinnamon
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • ¼ cup cilantro and parsley, roughly chopped
  • Olive oil
  • Salt and pepper to taste


  • Pita or bread for serving
  • Feta cheese, optional


  1. Preheat oven to 375F.
  2. Heat olive oil in a cast iron or oven-safe pan.
  3. Saute peppers, onions and garlic until onions are translucent.
  4.  Add spices and toast for about 1 minute or until fragrant.
  5. Add tomato sauce. Season with salt and pepper. Let simmer for 5-7 minutes or until thickened.
  6. Crack eggs directly into the pan. Place pan in oven for 5-7 minutes or until eggs are done as you like. Garnish with fresh cilantro, parsley, and feta, if using.
  7. Serve with pita or crusty bread.

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