Spicy Shakshuka


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2-3 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 tsp ground cumin
  • 1 teaspoon paprika
  • K-9 Unit Hot Sauce to taste
  • 1 can diced tomatoes
  • Salt and black pepper, to taste
  • 4-6 eggs
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley or cilantro, for garnish


  1. Heat the olive oil in a large skillet or cast-iron pan over medium heat. Add the onion and cook until softened, about 5 minutes.

  2. Add the garlic, red bell pepper, and jalapeño pepper, and cook for another 5-7 minutes, or until the vegetables are tender.

  3. Add the cumin, paprika, and K-9 Unit Hot Sauce, stir to combine.
  4. Pour in the canned tomatoes and stir to combine. Season with salt and black pepper to taste. Bring the mixture to a simmer and let it cook for about 10-15 minutes, or until the sauce has thickened slightly.

  5. Use a spoon to make small wells in the sauce, and crack an egg into each well. Cover the skillet with a lid and cook until the eggs are set, about 5-10 minutes.

  6. Sprinkle the crumbled feta cheese over the top of the shakshuka, and garnish with chopped parsley or cilantro. Serve hot with crusty bread or pita for dipping. Enjoy!