Shakshuka with Greek Salad
Recipe for the week of March 30, 2026. Please note ingredients are subject to change due to availability.
Servings Prep Time
6servings 10minutes
Cook Time
20minutes
Servings Prep Time
6servings 10minutes
Cook Time
20minutes
Ingredients
For the Shakshuka
  • 2tablespoons olive oil
  • 1 green bell pepperdiced
  • 28ounces canned whole peeled tomatoes
  • 2tablespoons water
  • 6 eggs
For the Shakshuka Spice Mix
  • 2teaspoons paprika
  • 1teaspoon cumin
  • 1/4teaspoon chili powder
  • 1/4 teaspoon Saltto taste
  • 1teaspoon onion powder
  • 1teaspoon garlic powder
  • Dash black pepper
For the Greek Salad
  • 1 Cucumbercut into halfmoons
  • 2tablespoons crumbled feta cheese
  • 1/2 red onionthinly sliced
  • 1/4cup Kalamata olivesthinly sliced
For the Dressing
  • 1/4 cup olive oil
  • 3tablespoons red wine vinegar
  • 1 garlic cloveminced
  • 1/2teaspoon dried oregano
  • 1/4 teaspoon Dijon Mustard
  • 1/4teaspoon Salt
  • Dash black pepper
Instructions
For the Shakshuka
  1. Measure out the spice mix ingredients into a small bowl.
  2. Heat olive oil in a large skillet on medium heat. Add the chopped bell pepper and cook until they begin to soften.
  3. Pour the tomatoes into the pan and break the tomatoes down using your spatula. Season with spice mix and bring the sauce to a simmer.
  4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Turn heat down to a low simmer, cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
For the Salad Dressing
  1. Combine olive oil, vinegar, garlic, oregano, mustard, salt, and pepper in a small bowl. Whisk until fully combined.
For the Salad
  1. In a large bowl, combine the cucumber, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Season to taste and serve.