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shakshuka, shakshuka, SHAKSHUKA!

 Egg dunk!

Egg dunk!

Besides being wildly fun to say while cooking it or simply day dreaming about it, this savory dish DELIVERS.

So what is shakshuka or shakshouka? Poached eggs in a tomato, pepper, onion sauce (YES please!) The deep tomato, pepper sauce is the perfect basin for a soft cooked egg, where the yolk oozes out and adds a smoothness to the spicy sauce. Crusty, homemade bread really seals the deal and helps sop up the dish. Shakshuka is cooked stovetop and we like to cook it in a cast iron skillet. The dish originates from North Africa but has fused with Israeli cuisine. A few of our favorites include Beauty’s Bagels (Oakland) traditional shakshuka, Jack’s Wife Freda (NYC) green shakshuka, and Baked on Maui where they married it with Chilaquiles.

One of my friend’s called Shakshuka the perfect dish for when you are too lazy and/or cozy to go out to brunch! I completely agree and think it’s a great dish to also save money that'd you spend on an excessive SF/NY/city brunch. Save your money, and make this beautiful breakfast that will 100% delight anyone plus you can stay in your pajamas! That’s a real win.

shakshuka   I   @ofthesamemix

shakshuka   I   @ofthesamemix
shakshuka   I   @ofthesamemix
shakshuka   I   @ofthesamemix



½ sweet onion, chopped
3 cloves of garlic smashed, still whole
Olive oil
1 teaspoon smoked paprika
3 oz tomato paste (½ can)
3 cups of tomatoes, chopped
½ cup of Trader Joe’s Harissa salsa (alt. 2-3 Tbspn. harissa paste)
3-4 eggs
½ cup of kalamata olives, pitted & sliced lengthwise
⅓ cup feta, crumbled
2 tbspn of cilantro, roughly chopped
4 thick slices of bread *GF option below
Salt, pepper to taste


6 Cast Iron Skillet
Skillet or toaster for bread
Cutting board, knife


Start to Finish: under 40 minutes


  1. Heat the cast iron skillet over medium heat. Add 2 generous tablespoons of olive oil. Add onions and garlic and cook until the onions are translucent, about 5 minutes.

  2. Sprinkle paprika, salt, and pepper over the onions and stir to coat them. Stir for 1.5 minutes so the paprika becomes lightly toasted.

  3. Add the tomatoes, tomato paste, and harissa salsa. Add ½ teaspoon of salt. Stir. Cover the pan with a lid for 10 minutes, stirring once in between to prevent sticking and burning. If the sauce is still quite viscous, uncover the pan and cook for 5 minutes.

  4. In the meantime, prepare bread*. Butter both sides and in another skillet, fry the bread by browning it on each side for about 2 minutes. Place on a rack after cooking.

  5. Reduce the heat to low. Crack an egg into a ladle and using the bottom of the ladle, push the sauce in so a small impression forms. Place the egg in the impression. Repeat 2-3 times (depending on # of eggs). Cover the skillet and cook the eggs for 4-6 minutes or until the whites are set but the yolk is still runny.

  6. Remove from the heat. Top with feta, olives, and cilantro. Serve an egg and sauce in a bowl using the bread as a dipping tool or serve it over toast!

Notes & Tips

  • *If you do not have another skillet, or don’t care about fried bread (not sure how…), use the toaster!
  • Bread pictured: Mini-Miche from As Kneaded Bakery (San Mateo, CA)
  • Gluten Free Option: Use Casa Sanchez Foods Thick & Crispy Chips. A favorite that will hold up to the sauce. 
  • Serve quickly as the eggs will continue to cook in the heat of the sauce and pan. Runny yolks will set over a few extra minutes!

Happy Shakshuka Brunching this weekend -Emily & Rose

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