Shakshuka Recipe – Eats Now

Name: Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 eggs; 1 tbsp olive oil; 1/2 medium onion, diced; 1 clove garlic, minced; 1 medium green bell pepper, diced; 2 cans diced tomatoes; 2 tbsp tomato paste; 1 tsp chili powder; 1 tsp cumin; 1 tsp paprika; 1 pinch cayenne pepper; 1 tbsp sugar; to taste salt & pepper

Servings: persons

4 eggs
1 tbsp olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 medium green bell pepper, diced
2 cans diced tomatoes
2 tbsp tomato paste
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1 pinch cayenne pepper
1 tbsp sugar
to taste salt & pepper

1
Heat olive oil in heavy pan or skillet and saute onions until soften.
2
Add garlic and stir-fry until fragrant.
3
Add bell pepper and stir-fry until soften (5-7 mins).
4
Add tomatoes and tomato paste, stir until blended.
5
Add spices and sugar into the pan.
6
Stir to blend well.
7
Simmer on medium heat for 5-7 mins until the sauce has been reduced.
8
Add salt & pepper to taste, stir well.
9
Sample the sauce and add spices according to taste & preference.
10
Make 4 shallow wells in the sauce and drop in the eggs.
11
Cover pan and simmer for 10-15 minutes.
12
Garnish with parsley and serve.
13
Ideal with pita bread, whole meal bread or over rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 eggs, 1 tbsp olive oil, 1/2 medium onion, diced, 1 clove garlic, minced, and more.

Yes, Shakshuka falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shakshuka

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