RECIPE: Shakshouka

RECIPE: Shakshouka

21 Sep 2013

This traditional one pot egg dish is sure to be your new favourite breakfast



1 tbsp olive oil
1 medium brown or white onion, diced
1 clove garlic, minced
1 medium green pepper, chopped
4 cups ripe diced tomatoes, or 2 cans 
diced tomatoes
2 tbsp tomato paste
1 tsp chilli powder (mild)
1 tsp cumin
1 tsp paprika
A pinch of cayenne pepper
A pinch of sugar 
Salt and pepper, to taste
6 eggs
½ tbsp fresh chopped parsley, to garnish


1. Heat a deep skillet or sauté pan over a medium heat and slowly warm the olive oil. Add the chopped onion and sauté for a few minutes until it starts to soften. 

2. Add the garlic and continue to sauté until fragrant.

3. Add the green pepper and sauté for 5 to 7 minutes over a medium heat until softened. Add the tomatoes and tomato paste to the pan, and until combined. Add the spices and sugar, stir well, and allow the mixture to simmer over a medium heat for 5 to 7 minutes until it starts to reduce. At this point, you can taste the mixture and adjust the seasoning.

4. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly. The eggs will cook ‘over easy’ on top of the tomato sauce. Cover the pan and allow the mixture to simmer for 10 to 15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much and burn. Garnish with parsley before serving.