For the Love Of Mangoes

Salt-n-Pepper logo
  • post cover

    I had an existential crisis and resorted to making shakshuka and I was pretty happy with it.  I did a lot of research on the history of shakshuka before making this so I hope you enjoy my version of it.

    Artichoke Shakshuka

    Prep Time10 mins
    Cook Time30 mins
    Servings: 2 servings


    • Cast Iron Skillet


    • 2 lbs tomatoes cubed
    • 1/2 cup marinated artichoke hearts chopped
    • 12 garlic cloves lmao, yeah man
    • 2 free-range organic eggs
    • 1 cup fresh oregano
    • 1 tbsp olive oil
    • 2-3 chives
    • 1 tbsp chilli powder
    • 1 tsp smoked paprika
    • 1 tsp cumin
    • 1 tsp sea salt
    • 1 tsp pepper


    • Combine all ingredients except for eggs in a large cast-iron skillet, or two smaller ones.
    • Simmer on low for 15 minutes or until tomatoes and garlic are soft.
    • Make a small divot where you want to put the egg.
    • Crack the egg into it and let simmer for another 15 minutes or until egg white turns white.
    • It is customary to have a very runny egg, so it is ideal to use free-range organic eggs.
    • Garnish with chives and oregano or parsley.
    • Add cayenne if you prefer more spicy.
    Breakfast × Meal Prep × Protein

    Leave a reply

    Recipe Rating


    • avatar image
      Izzie's Kitchen, June 6, 2017


    • avatar image
      Bunny Eats Design, June 9, 2017

      Yum! I love shakshuka. I’d have for breakfast but also for dinner just the same.

      • avatar image
        theloveofpaleo, June 9, 2017

        I had one of them for breakfast and had the other for dinner the next day! Such versatile! Although, I probably wouldn’t do it for breakfast again because it’s really time consuming in the morning. Maybe if the vegetables were prepped the night before 😀