How to cook Shakshuka?

Shakshuka is a dish of Middle Eastern and North African cuisine. It is usually prepared for breakfast. The word shakshuka comes from Arabic, which means “random mixture” or “everything is mixed.” Shakshuka is a poached egg in a spicy tomato sauce. Cayenne pepper gives sharpness and is perfectly complemented by delicate Feta cheese. All ingredients are cooked in one pan over medium heat.

It is not recommended to cook shakshuka in a cast-iron frying pan, as the acid of tomatoes can corrode the shell of the frying pan and give an unpleasant taste to your dish.

Tomatoes for shakshuka are better to take juicy and ripe, but you can also use canned ones to your taste. To enhance the taste, we use a small amount of tomato paste.

When cooking, the main thing is to take into account the readiness of eggs in the dish. The eggs are cooked for about 5-7 minutes with the lid of the pan closed. The protein should become clearly ready, and the yolk should remain liquid. Raw or poorly cooked eggs can cause salmonella! Be careful! You can fry the eggs separately, if you like it better.

Recipe type: Main dishes
Recipe type: Meddle East
Yield: 4
Prep time:
Cook time:



Garlic — 4 cloves
Sweet Bulgarian red pepper — 300 grams
Tomatoes — 520 grams
Ground cumin — 1 teaspoon
White onion — 1 medium onion
Olive oil for frying
Parsley — a bunch
Feta cheese — 200 grams
Salt and black pepper to taste
Tomato paste — 50-70 grams
Ground paprika — ½ teaspoon
Cayenne pepper — ¼ teaspoon
Chicken egg — 4 pieces


1. Peel garlic and onion and finely chop.
2. Tomatoes and sweet red pepper are cut finely of the same size.
3. Heat the olive oil in a deep frying pan over medium heat.
4. Add onion and sweet bell pepper to the pan. Cook for 10 minutes.
5. Add salt to the contents of the pan.
6. Add garlic, tomato paste, ground cumin, paprika, cayenne pepper, tomatoes, coarsely chopped parsley. Mix it up. Pepper it. Cook for 10 minutes.
7. Reduce the heat to a moderate minimum.
8. Cook for 5 minutes.
9. Make 4 recesses with a tablespoon.
10. Put one egg in each recess.
11. Cover the pan and cook for 5 minutes.
Serving: Serve the dish hot. Top with pieces of Feta cheese and parsley leaves.
Bon Appetit!

Leave a Reply