6 people made this

About this recipe: A spiced tomato and egg dish with it's origins in north-Africa, but highly popular in Israel and Turkey. Serve with warm crusty bread and a fresh salad.

rua Noord-Holland, Netherlands

Serves: 4 

  • 2 medium onions, sliced thinly
  • 4 garlic cloves, crushed or finely chopped
  • 1 green pepper, sliced or cubed
  • 1 red pepper, sliced or cubed
  • 1 can of crushed tomatoes + 100ml pureed tomato OR 4 chopped fresh tomatoes + 200ml pureed tomato
  • 4 tbsp olive oil
  • 4 tbsp water
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 6 dashes of tobasco sauce, or to taste (optional)
  • 4 eggs
  • chopped fresh parsley to garnish

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Heat oil in a heavy pan. Add onion and cook for 5 minutes or until soft on a medium-high heat - do not allow them to burn. Add the peppers, cover and cook for 8 minutes on a medium-low heat until the peppers are just tender.
  2. Add garlic, tomatoes, tomato paste and water, cover and cook for 8 - 10 minutes on a medium-low heat. The sauce should be thickening by now. Season with salt, pepper, cumin, coriander and tobasco sauce (if using) and lower the heat.
  3. Make 4 indentations in the sauce and carefully add an egg to each one. Cover and cook over a low heat for 8 minutes, or until the eggs have set.
  4. If you would prefer your eggs scrambled, mix the eggs with a fork before covering the pan. Serve garnished with freshly chopped parsley.

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Reviews (6)


i made this today for tea i added chicken an i didnt add the last bit of the 200ml of tomatoes as there was enough there without it very much looking forward to eating it later very easy to make - 16 Apr 2011


good recipe but wrong name.shakshuka is made with aubergine - 03 Feb 2011


Something else. I added a tablespoon or so of sundried tomato paste. This just gave it a bit more flavour. - 16 Dec 2010

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