Eggs Shakshuka Recipe

What is Shakshuka?

Shakshuka (Arabic: شكشوكة‎; Hebrew: שקשוקה‎) is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, which is often spiced with cumin. It is believed to have a Tunisian origin. 
Shakshuka means “a mixture” or “shaken” in Tunisian dialect.
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 (most important)
.It is also popular in Israel, where it was introduced by Tunisian Jews. These Sephardic Jews came from Spain, Portugal and the Middle East. Text extracted from


Recipe by GeeDeeCourse: Breakfast, BrunchCuisine: North AfricanDifficulty: moderate


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A classic North African and Middle Eastern dish Shakshuka can be eaten for breakfast or Brunch.
A vegetarian dish made from simple, healthy ingredients, eggs poached in a sauce made up of onions tomatoes and spices.


  • 1 tbsp olive oil

  • 2 red onions, chopped

  • 1 red bell pepper, seeded and diced

  • 2 tsp paprika

  • 1 tsp cumin

  • 1/4 tsp chili powder

  • 2 garlic clove, sliced

  • small bunch coriander stalks and leaves chopped separately

  • 2 cans whole plum tomatoes

  • 1 tsp caster sugar

  • 4 eggs


  • Finely slice the onion the bell peppersFinely slice the onion and red peppers
  • Crush and finely chop the Garlic clovesFinely chop the garlic
  • Separate the coriander stalks from the leaves and chop both keeping them separateChopped Coriander Leaves
  • Heat the oil in a thick bottomed frying pan that has a lid, then sweat off the onions, red peppers, and coriander stalks for 5 mins until soft. Then add the garlic and allow to cook out for a minute or twoCook out for 12 minutes
  • Stir in the tomatoes, spices and sugar, break the tomatoes up with a wooden spoon then simmer for 8-10 mins until thick. Test for seasoningBreak the tomatoes with a wooden spoon
  • Using the back of a large spoon, make a well in the sauce, then crack an egg into it, repeat with the other 3 eggs. Make a well and break an egg into it
  • Put a lid on the pan, then cook over a low heat for 6 or 7 mins, until the eggs are done to your liking. Cover with a lid
  • Scatter with the coriander leaves before serveing with crusty bread.Sprinkle with chopped coriander before serving

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