Shakshuka
Published: Sun, 04 Oct 2026
Serves: 6
This took me: 40 minutes
Adapted from: https://www.themediterraneandish.com/shakshuka-recipe/
Ingredients
- Extra virgin olive oil - 3 tbsp
- Yellow onion (chopped) - 1 large
- Green peppers (chopped) - 2
- Garlic (chopped) - 2 cloves
- Ground coriander - 1 tsp
- Sweet paprika - 1 tsp
- Ground cumin - 0.5 tsp
- Red pepper flakes - pinch (optional)
- Kosher salt - to taste
- Black pepper - to taste
- Tomatoes (chopped) - 6 medium
- Tomato sauce - 0.5 cup
- Eggs - 6 large
- Fresh parsley (chopped) - 0.25 cup (optional)
- Fresh mint (chopped) - 0.25 cup (optional)
Steps
- Heat the olive oil in a large skillet over medium heat. Add the onion, green peppers, garlic, spices, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Add the tomatoes and tomato sauce. Cover and simmer for about 15 minutes, then uncover and cook until the sauce reduces and thickens. Taste and adjust the seasoning. If you use canned tomatoes, skip the tomato sauce.
- Make 6 wells in the sauce, spaced apart. Crack an egg into each.
- Reduce the heat to medium-low, cover, and cook until the egg whites are set.
- Uncover and scatter over the parsley and mint. Serve with warm pita, challah, or crusty bread.