A recipe for one of the most popular dishes in North Africa

Living in the Middle East my entire life I was quite surprised that I hadn’t heard about this dish called Shakshuka until a couple of months ago. This is such a simple recipe that can be eaten as breakfast, lunch or even dinner.


This vegetarian dish is basically poached eggs in tomato sauce, green pepper, onions, garlic and a few basic spices.

I’ve cooked this dish quite a few times before and now I don’t even need to check a recipe to make it.



Shakshuka requires very little preparation and technique to make. This recipe serves 4 people and would take around 10 mins of prep time and 20 mins of cooking. You require a cast iron skillet for this dish. If you don’t have one you can also use a non-stick pan.

You have to lightly saute onion, garlic and bell peppers with the spices. Add 2 tbsp tomato paste and the chopped tomatoes (you can use canned or fresh). Let it cook until its reduces to a thinker consistency.

Finally, add the large cracked eggs directly over the tomato stew and cook over low head

*Variation – I’ve also made the same with fresh tomato puree instead of chopped tomato. The only difference is that you won’t get the chunks of tomato. Apart from that the taste is equally good.

Also if you would like to make it little to the Indian taste then you can add 2 tsp of turmeric powder, 2 tsp of garam masala and 2 tsp of tikka masala.



I’ve topped my shakshuka with some parsley and feta as per our taste but you can avoid that if you prefer the traditional recipe.

Also, like I mentioned earlier traditionally this is a breakfast dish served with warm pita or challah bread. But you can also serve this for dinner with a couple of sides, salad and hammus.


Download your free recipe here – Shakshuka Recipe

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *