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  • jyazbec


This recipe is the best for those cold winter mornings. Full of flavor and warm spices, perfect to share or enjoy to yourself - a perfect one pot meal! The runny egg yolks with the flavorful tomato sauce, herbs and some crusty bread is to die for! The best part of this dish is all the different toppings you can add to it. I usually use whatever herbs I have in the fridge as well as some crumbled feta.

Shakshouka Origin

Shakshouka (also spelled Shakshuka) is a vegetarian meal coming from North Africa. But today it is mainly associated with the Middle East and Israel in particular. Shakshouka essentially means "mixed up", which reflects its casual composition. Onion, garlic, bell pepper, and tomatoes simmered together with spices. Once simmered for a while, wells are formed into the sauce and eggs are cracked right into the pan and poached in the sauce. Topped with fresh herbs like mint, chives or parsley and a crumbled feta.

This dish is perfect to share or enjoy yourself with crusty bread or some garlic pita!

Below is step-by-step instructions with pictures to create this beautiful dish!

First add oil to a pan and get it nice and hot. Once the oil is simmering, add onions, garlic and bell pepper to the pan.

Next, add all the flavorful spices - cumin, cayenne, smoked paprika and oregano. Continue to sweat vegetables with all the seasonings.

Once onions are translucent and bell peppers are soft, add in canned tomatoes and simmer for about 20 minutes.

Once sauce has simmered and is reduced down, create wells into the sauce and add your eggs.

Once eggs are poached, whites are cooked but yolk is nice and runny. Turn off heat and top with herbs, feta, black pepper, and olive oil.

Now let's get to the more detailed recipe!


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