Recipe: Shakshuka

Recipe: Shakshuka
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  • Eggs
  • Red yellow bell peppers
  • Capsicum,
  • Garlic cloves
  • Red onion
  • Black pepper
  • Tamoto puree
  • Basil
  • Mint
  • Zaatar
  • Salt


  • Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes.
  • Simmer for about 25 minutes.Crack an egg into a small bowl, then gently slip the egg into the tomato sauce.
  • Repeat with the remaining eggs.
  • Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes.
  • If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.