Presenting Shakshuka – a vibrant and flavorful North African dish that's a celebration of fresh ingredients.


This hearty recipe combines tomatoes, bell peppers, onions, and poached eggs, seasoned with a harmonious blend of spices. Bursting with colors and rich in taste, Shakshuka is a culinary journey for your taste buds, bringing warmth and comfort to your table.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Breakfast, Brunch, Main Course
Cuisine Mediterranean, Middle East, Tunisia
Servings 2


  • 1 large skillet
  • 1 Pan


  • 1 onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1 pinch crushed red pepper
  • ¼ tsp paprika
  • 4 tomatoes big tomatoes or 6 small tomatoes
  • 4 eggs
  • ¼ cup fresh parsley chopped


  • Peel and finely chop the onion. Brown the onion in a large skillet with olive oil.
  • Cut the peppers, remove the seeds and cut them into small cubes.
  • Add the peppers and garlic to the onions with a little olive oil, about 5 minutes over medium heat.
  • Boil a large pot of water. Make a slight incision in the tomatoes before pouring them into boiling water. Immerse the tomatoes in it for 2-3 minutes. this step will make peeling tomatoes easier.
  • Peel the tomatoes, core them and crush them.
  • Add the tomatoes to the peppers then paprika and chili pepper. Cook for about 20 minutes.
  • Dig 4 cavities to accommodate the eggs. Break the eggs into each cavity and leave covered for about 5 minutes. The white must be cooked and the yolk runny.
  • Sprinkle with the remaining parsley before serving immediately.


Serve hot with toasted bread.
Keyword Dairy free, gluten free, shakshuka

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