Shakshuka Recipe | Tennille Life Dishes



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Drumroll please…. my new cooking series officially has a name! Tennille Life Dishes!!  I LOVE it! Thank you to everyone who submitted suggestions. There were so many great names to choose from but this one really resonated with me the most. This month’s Tennille Life Dishes is a highly requested recipe. Trust me darlings, my Egg Drop Shakshuka Recipe is worth the wait!

Egg Drop Shakshuka RecipeA friend of mine taught me how to make shakshuka over 20 years ago and it’s truly a family favorite. This flavorful dish pairs wonderfully with roasted potatoes but whatever you do, you must have it with toasted bread. The way bread soaks up the flavors is beyond amazing.  You’re going to love this recipe!

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Egg Drop Shakshuka Recipe

  • 1 Bunch Fresh Cilantro with stem removed
  • 4 Garlic Cloves peeled
  • 1 Onion Sliced
  • 12 Green Bell Pepper
  • 1 Red Bell Pepper
  • 4 eggs (or 2 eggs per person)
  • 3 Tomatoes cut into quarters * I used tomatoes on the vine, but you can use Roma tomatoes or canned stewed or diced tomatoes.
  • Salt/freshly cracked Pepper to taste
  • 1-2 TBSP Chili Powder
  • 12 Tsp Cumin (can add more to taste)
  • 1 Tsp Garlic Powder
  • 12 Tsp Red Pepper Flakes (This can be omitted if you don’t like spicy dishes )
  • 12 Tsp White Pepper
  • 1 TBSP Avocado Oil 
  • 12 cup water (optional)


  1. Add cilantro and garlic to a food processor and blend until minced. Set Aside.
  2. Heat pan on medium temperature. Drizzle pan with avocado oil then add onions. Cook until onions are translucent. Then add in your minced cilantro and garlic. Mix well. Add in your bell peppers. 
  3. Season the onion mixture with salt, chili powder, cumin, garlic powder, and chili flake then mix together. 
  4. Squeeze and shred your tomatoes until broken up and incorporate into the mixture. 
  5. Add ½ cup water to your mixture if needed. This really depends on how much juice you get from your tomatoes. 
  6. Bring mixture to a gentle simmer. Reduce heat and cover. Continue cooking until tomatoes reduce down about 5-10 minutes. 
  7. Crack your eggs into the mixture. SInce I don’t eat eggs but my family does, I like to make a little well into the side of the pan and crack my eggs into the well. This helps keep the egg from spreading into my veggie mixture. Cover and let simmer until the yolk is cooked to your liking anywhere from 5-10 minutes. 
  8. Serve with toasted bread.

I can’t wait to hear what you think about this recipe! Be sure to let me know if you give it a try. Any requests for the next Tennille Life Dishes?? Comment below.


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I’m a clean beauty expert, a plant-based recipe guru, a fashion maven, and a mature black woman embracing my natural hair, silver streaks and all.

Welcome, I'm Tennille Murphy