Shakshuka Recipe


Easy over Shakshuka with eggs, gently poached in a simmering mixture of tomatoes, bell peppers, onions and garlic. Warm spices and fresh herbs complete a satisfying one-skillet dish. Depending on how many guests at your table, you can double up on skillets and pans. Enjoy!


You’ll need:


  • Extra virgin olive oil
  • 1 large yellow onion, chopped
  • 2 green peppers, chopped
  • 2 garlic cloves, peeled and chopped
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • ½ tsp ground cumin
  • Pinch red pepper flakes
  • Salt and Pepper
  • 6 cups of vine-ripe tomatoes, chopped
  • ½ cup tomato sauce
  • 6 large eggs
  • ¼ cup fresh parsley leaves, chopped
  • ¼ cup fresh mint leaves, chopped


After all the chopping you may enjoy a glass of Kleinboet.


How to make Shakshuka? Easy ...

  • Heat 3 tbsp olive oil in a large cast iron skillet.
  • Add the onions, green peppers, garlic, spices, a pinch of salt and pepper.
  • Cook, stirring occasionally, until the vegetables have softened. ±5 minutes.
  • Add the tomatoes and tomato sauce.
  • Cover and let simmer for ±15 minutes.
  • Uncover and cook a bit longer to allow the mixture to reduce and thicken.
  • Taste and adjust the seasoning to your palate.
  • Using a wooden spoon, make 6 “wells’ in the tomato mixture.
  • Make sure the “wells” are spread out in the skillet.
  • Gently crack and egg into each “well”.
  • Reduce the heat, cover the skillet and cook on low until the egg whites are set.
  • Remove the lid and add the fresh parsley and mint.
  • Add a dash of black pepper or crushed red pepper for a bit of extra spice.


Serve with crusty bread and don’t be shy to mop up the Shakshuka sauce with your bread.