Go Back

Shakshuka Recipe

Shakshuka is a dish that embodies the warmth and vibrancy of MiddleEastern and North African cuisine, making it a truly special addition to anytable. Its appeal lies in its comforting yet bold nature—poached eggs nestledin a bubbling pan of spiced tomato and bell pepper sauce, scented with cumin,paprika, and a hint of chilli.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2
Course: Breakfast
Cuisine: African
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion finely diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground coriander
  • ¼ teaspoon chili flakes optional, for heat
  • 1 can 14 oz / 400g diced tomatoes
  • 2 –3 tablespoons tomato paste
  • Salt and black pepper to taste
  • 4 –5 large eggs
  • Fresh parsley or cilantro chopped, for garnish
  • Crusty bread for serving

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and bell pepper; cook for 5–6 minutes until softened.
  3. Stir in garlic, cumin, paprika, coriander, and chili flakes; cook 1–2 minutes until fragrant.
  4. Add diced tomatoes and tomato paste, season with salt and pepper, and simmer for 8–10 minutes until sauce thickens slightly.
  5. Make small wells in the sauce and carefully crack eggs into each well.
  6. Cover the skillet and cook for 5–7 minutes, or until eggs are cooked to your preferred doneness.
  7. Garnish with chopped parsley or cilantro and serve immediately with crusty bread.

Notes

Chef’s Tips
  • Use fresh, ripe tomatoes when possible for a brighter flavour.
  • For a creamier sauce, add a splash of cream or crumbled feta before serving.
  • Covering the skillet is key to gently poaching the eggs evenly.
  • Shakshuka can also be made spicy by adding harissa or extra chili flakes.