Shakshuka

4.85 from 20 votes

Typical Mediterranean spicy eggs, cooked in a bed of tomato sauce with onions and garlic

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, brunch

Cuisine: Mediterranean/Middle Eastern

Servings: servings

Calories: 420kcal

Author: Wajiha

4 large eggs
4 tbsp oil
1/2 a bell pepper diced
3 cloves garlic finely chopped
1 small onion finely chopped
3 big tomatoes chopped fine almost paste like in a chopper with a little water - or 1 cup of canned tomatoes
1/4 cup water
1/2 tsp salt + extra to sprinkle
1/2 tsp black pepper powder + extra to sprinkle
1 tsp roasted cumin powder Zeera powder
1/2 tsp Coriander powder dhania powder
A little feta cheese and chopped parsley to garnish

In a skillet pan, add oil, chopped garlic, onion and bell pepper and saute at medium heat.
Once the onions turn translucent to light gold, add tomatoes and spices
Add water, cover the skillet pan with a lid and let the tomatoes simmer for 10 to 15 mins at medium flame.
Remove the lid and stir the tomato gravy. Most of the water should have evaporated by now.
Make 4 depressions in the tomato gravy and break the eggs into those depressions.
Reduce the flame to low and cover the skillet with a lit and let the eggs cook for 5 mins.
Turn off the flame after 5 mins. Sprinkle salt and black pepper all over the egg.
Garnish with feta cheese and parsley. Serve with toasted bread.

The shakshuka is served directly in the skillet it is cooked in. So remember to choose the "nice" skillet from the cabinet when you make it.

Always sprinkle salt and crushed black pepper on top of the eggs as well once they are done. Otherwise, the eggs might end up tasting bland.

The right consistency of the tomato base is like that of a curry. Use this as a benchmark to decide if you need to add more water or increase the heat, and reduce the water from the tomato base.
You can add veggies or mushrooms of your choice to the tomato base to make it more nutrient-dense.