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Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews.
According to food writer Claudia Roden, Tunisian cooks added artichoke hearts, potatoes and broad beans to the dish. Because eggs are the main ingredient, it is often on breakfast menus, but in Israel, it is also a popular evening meal. It has been said to challenge hummus and falafel as a national favourite, especially in the winter. According to some food historians, the dish was invented in the Ottoman Empire, spreading throughout the Middle East and Spain, where it is often served with spicy sausage. Another belief is that it hails from Yemen, where it is served with zhug, a hot green paste.Some versions include salty cheeses.


Olive Oil
1 big Onion – sliced
4 Garlic cloves – chopped
600g (about 4 large) ripe Tomatoes – roughly diced
1 small green Capsicum – roughly diced
100 ml Tomato paste
4 large Eggs
1 teaspoon Paprika Powder
1 teaspoon Cumin Powder
a pinch of Oregano / Thyme
Sea salt & freshly cracked Black Pepper to taste
Parsley for garnish


In a medium frying pan (i used one that i bought in amazon that is great!), add the olive oil and fry the onion translucent throw in the Garlic too.
Add in the tomatoes and cook for 5 minutes.
Add in the rest of ingredients except parsley, and cook for 15 minutes on a low flame. If it is dry and stick to pan, pour in some water and mix well. Shakshuka is supposed to be dry, not watery liquid. Season with salt & pepper to taste.
minutes before serving, make 4 gaps in vegetable mixture and crack in the egg, one at a time. Cover the pan and cook on low flame for 5 minutes. The eggyolks should not be hard but soft cooked, so be careful not to overcook the eggs.
Garnish with parley & serve immediately with bread or just as delicious on this own.

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About Shelly

I'm a full time mom and a part-time blogger. I write about what i like and what i do everyday, cooking. hope you enjoy all my recipes!

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