Shakshuka Recipe

Shakshuka RecipeOnce you'll taste this popular Middle Eastern egg recipe, you'll make it again and again at the breakfast. You get simmering poached eggs on top of spiced up stew of tomatoes and peppers. Ideally, this recipe is made with a cast iron skillet. In case, you do not have one, use a regular thick-base skillet. For presentation, I've used a smaller skillet. While making this recipe, use a bigger one having enough space to add 5 to 6 eggs. Serve it piping hot with your favorite flatbread variety and with a bowl of fresh salad. Feel free to moderate the spices as per your preferences. Use ripe tomatoes to get the best results. Let's make this spicy, scrumptious, and fulfilling Shakshuka recipe for our loved ones and friends.

Shakshuka Recipe
Shakshuka Recipe

Shakshuka Recipe

Savor this classic Middle Eastern Shakshuka recipe made with a base of delicious tomato stew and an equally irresistible top layer of slow-cooked poached eggs.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 6
Nutrition: (per serving)
Calories: 155 calories
Fat: 7.5 grams
Carbohydrates: 15 grams
Sodium: 285 milligrams
Protein: 9 grams
Sugar: 8 grams

  • 6 large eggs
  • 4 big & ripe tomatoes (chopped)
  • 3/4 cup tomato sauce
  • 1 medium-sized white or yellow onion (chopped)
  • 2 garlic cloves (minced)
  • 3 green peppers (chopped)
  • 1 tsp cumin (ground)
  • 1 tsp coriander powder
  • 1 tsp paprika
  • 1/2 tsp sugar
  • a small bunch of flat-leaf parsley (roughly chopped)
  • few dill sprigs (roughly chopped)
  • 3 tsp olive oil
  • ground black pepper to taste
  • salt to taste


  1. Heat olive oil in a cast iron skillet on a medium flame.
  2. Add chopped onion, minced garlic, chopped peppers, ground cumin, coriander powder, paprika, ground black pepper, and salt to the skillet.
  3. Gently stir fry for about 6 minutes.
  4. Add granulated sugar, tomato sauce, and chopped tomatoes to the skillet.
  5. Gently stir and cook for about 10 minutes till everything softens and combines.
  6. You can adjust the seasoning (if required) at this stage.
  7. Lower the flame and make 6 indentations in the simmering tomato stew.
  8. Crack an egg in each of these indentations.
  9. If you like, you can sprinkle ground pepper and salt on the cracked eggs.
  10. Cover the skillet with a lid and cook until the eggs are nicely set and done.
  11. Sprinkle roughly chopped parsley and dill on top and remove from the flame.
  12. Serve hot with a flatbread.