Heirloom Tomato Shakshuka

Local, organic heirloom tomatoes are back at Oliver’s, and to celebrate, we’re featuring them at just $2.99 a pound! Choose from a variety of our favorite heirlooms, and let us show you what a real tomato tastes like. Shakshuka is a dish that originated in North Africa but has since become popular around the Middle East and more recently around the world. Creamy, just-cooked eggs float in a spicy tomato and pepper sauce that packs a wallop of complex flavor. Serve it up for a tasty vegetarian breakfast, or try it as a simple and easy dinner that’ll fill up the whole family.

*Prices good through 8/11/20.

  • Serves: 2-4 servings
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes


  • 5 c. Ripe Heirloom Tomatoes, finely diced
  • 4 Large Eggs
  • 3 Red Bell Peppers, thinly sliced
  • 1 Yellow Onion, thinly sliced
  • 3 Garlic Cloves, roughly chopped
  • 1 tsp. Harissa Paste
  • 1 tbsp. Tomato Paste
  • 1 tsp. Cumin
  • 2 tbsp. Olive Oil
  • Salt & Black Pepper, to taste
  • Toasted Bread (for serving)


  1. Heat a large skillet on medium until hot, then add olive oil. When oil is hot, saute onions and peppers and just beginning to soften (about 5 minutes). Season lightly with salt and pepper, then add chopped garlic, stirring frequently to prevent burning. Stir in cumin, harissa, and tomato paste and cook for about 2 minutes, stirring contstantly.

  2. Add chopped tomatoes with juice and raise heat to medium-high. Bring veggie mixture to a simmer, then cook for 10 minutes or until slightly thickened. Make four small divets in the sauce and crack in eggs, dropping into prepared spaces. Continue cooking until eggs are lightly set but still runny, about 8 to 10 minutes. Serve with toast for soaking up egg yolk and sauce!

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