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Shakshuka Recipe

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2 tablespoons Olive Oil
1, chopped Onion
2 (red, yellow, or a combination), chopped Bell peppers
3 cloves, minced Garlic
1 teaspoon Ground cumin
1 teaspoon Paprika
1/2 teaspoon Ground coriander
1/4 teaspoon (adjust to taste) Cayenne pepper
1 can (14 ounces) Crushed tomatoes
Salt and pepper to taste
4-6 Large eggs
for garnish (optional) Chopped fresh cilantro or parsley
for garnish (optional) Crumbled feta cheese
for serving Crusty bread or pita

Nutritional information


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Shakshuka Recipe

  • 40 mins
  • Medium



  1. Heat the olive oil in a large skillet or frying pan over medium heat.
  2. Add the chopped onion and bell peppers to the skillet. Cook, stirring occasionally, until the vegetables are soft and translucent, about 5-7 minutes.
  3. Add the minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper to the skillet. Cook, stirring constantly, for about 1 minute or until the spices are fragrant.
  4. Pour the crushed tomatoes into the skillet and stir to combine with the vegetables and spices. Season with salt and pepper to taste. Simmer the sauce for about 10-15 minutes, until it thickens slightly.
  5. Using a spoon, make small wells in the sauce for the eggs. Crack the eggs, one at a time, and carefully place them into the wells in the sauce.
  6. Cover the skillet and let the eggs cook in the sauce until the whites are set but the yolks are still runny, about 5-7 minutes. You can cook the eggs longer if you prefer them more well-done.
  7. Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle chopped fresh cilantro or parsley and crumbled feta cheese over the top, if desired.
  8. Serve the shakshuka hot, straight from the skillet, with crusty bread or pita for dipping.

Enjoy your homemade shakshuka!

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