Shakshuka (Israeli Tunisian Egg dish)

Shakshouka or shakshuka is a dish of eggs poached in a sauce of tomatoes, bell peppers and onions, often spiced with cumin. It is usually served for breakfast, though I think itโ€™s perfect for brunch on lazy weekends. This dish is best served right away after cooking alongside some crusty bread.
  • Passive
    0 minutes
  • Prep
    10 minutes
  • Cook
    25 minutes
  • Servings
    4 People


  • 4 tbsp Oil
  • 1 medium sized Onion (finely chopped)
  • 1 cup Bell peppers (finely chopped)
  • 1/2 tsp Red chili flakes
  • 1/4 tsp Cumin powder
  • 4 Garlic cloves (finely chopped)
  • 1/2 tsp Paprika powder
  • 1/2 tsp Pepper powder
  • 1 tsp Salt
  • 250 grams Tomato (blanched and chopped OR use canned chopped tomatoes)
  • 6-8 Eggs (Whole Eggs)
  • 2 tbsp Coriander (chopped)


  • 1 In a 9-inch skillet, add 4 tbsp oil. Fry the onions till soft. Add the bells peppers and cook for 7-10 minutes till done.
  • 2 Add the salt, chili flakes, paprika, cumin powder, chopped garlic and pepper powder.
  • 3 Add the tomatoes along with the juice(if using canned ones).
  • 4 Cook for 7-10 minutes till the sauce thickens. Taste it and adjust salt if required.
  • 5 Break in and gently place eggs one by one in the sauce.
  • 6 Cover skillet with lid and cook on medium low heat for 10 minutes till eggs are well done.(We like the eggs well done, if you want the eggs to be runny, cook them for 5-7 minutes.)
  • 7 Serve hot with toasted bread. Enjoy!!!

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