shupak-shuka in skillet

shupak-shuka on plateThis recipe / meal / post is special for so many reasons.

1. It’s been at the top of my to-make list for forever… or at least since I had a game-changing shakshuka on our West coast road trip last May. If you’re ever in Portland, Oregon get thee to Tasty n Sons.

2. It was my first time using my new Le Creuset skillet — a piece I had been yearning to add to my arsenal for some time and was lucky enough to receive as a gift from our wedding registry. You shoulda heard me howling with joy when I opened the box. (Part of me was waiting to make this dish til I had the proper pot to cook it in; now, it was finally time.)

3.  I was finally making something other than veggie omelettes and/or avocado toast for breakfast! It’s always something fast on the weekends cause I’m hungry after an early morning workout class or we’re getting ready to watch B’s show on CNN… but this shakshuka changed all of that. It takes a little bit more time than my usuals, but it’s worth every single second. It’s delectable and hearty without (of course) being unhealthy.

4. It was the last meal I made for B as a Shupak! Hence, “Shupak-shuka” as opposed to its traditional, given name: Shakshuka. I’m a Stelter now — we got married last weekend (!!!) — so this dish will always hold a special place in my maiden name-heart. To give credit where due, Lin-Manuel Miranda suggested a version of this name on Twitter, but I took it one step further.

Whatever you call it though, you’ll love it.

skillet on stovetop




  • 3 TBSP extra virgin olive oil
  • 1/2 medium white onion, diced
  • 3 TBSP minced garlic
  • 2 bell peppers (red or orange), diced
  • 1 28oz can diced tomatoes
  • 2 TBSP tomato paste
  • chili pepper flakes, to taste
  • dash of smoked paprika
  • dash (or more if you like spicy!) of cayenne pepper
  • pinch of brown sugar
  • 5-6 eggs
  • parsley, to garnish


  1. Heat olive oil in deep skillet over medium heat.
  2. Add chopped onion and saute until soft, then add garlic.
  3. When fragrant, add bell peppers and saute another 5-7 minutes until soft.
  4. Add tomatoes and tomato paste and stir well. Then add spices and sugar and stir well, simmering over medium heat for 5-7 minutes until it starts to reduce.
  5. At this point, taste it and spice it how you like — add more cayenne, chili flakes to make spicier or sugar to make sweeter.
  6. Crack the eggs, one at a time, over the skillet, spacing them evenly in the sauce. I did 4 around the edges and 1 in the middle.
  7. Cover the skillet and simmer for 10-15 minutes to cook the eggs and reduce the sauce a bit more.
  8. Garnish with parsley and spoon onto plate. Serve with toast or on its own.

A Recipe From Jamie Shupak |

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