Tomato and bell pepper Shakshuka

Tomato and bell pepper Shakshuka

  • Author: Mary
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 2 pers 1x
  • Category: Brunch, Breakfast, Lunch


This shakshuka made with red bell peppers, tomatoes and fresh eggs is perfect for breakfast or as a quick lunch.



  • 4 tomatoes (I use medium sized grape tomatoes)
  • 2 red bell pepper
  • 1 medium onion
  • 10 cherry tomatoes
  • 1 tbsp olive oil
  • 4 eggs
  • 1/2 avocado
  • cilantro
  • 1/4 cup crumbled feta cheese
  • salt and pepper


  1. Peel the grape tomatoes and cut them into pieces. Chop the onion. Cut the pepper into strips. Chop the cilantro. Cut in half the cherry tomatoes.
  2. Heat a pan over medium heat. Pour in the olive oil and add the onion. Sauté for 3 minutes until the pieces become transparent. Add the pieces of tomatoes and bell peppers. Sauté for 2 minutes and cover. Leave to cook for ten minutes. If the tomatoes don’t juice enough, do not hesitate to add a little water so that it doesn’t burn.
  3. Then add the cherry tomatoes and sauté, mix with the other ingredients. Salt and pepper.
  4. Finally, add the eggs one by one to the preparation. Cover. Let it cook for 5 minutes or until the egg whites are cooked. Remove from the heat, add some chopped cilantro, salt and pepper the eggs and crumbled a little feta on top. Serve with avocado slices on top. 

Keywords: Shakshuka, eggs, tomato, avocado, brunch, breakfast