Shakshuka. Recipe.

Read my view on this awesome and extremely easy to make dish here.

Experiment and let me know additional tips that made this dish better for you.

Peace and love!



Prep Time: 10
Cook Time: 1 hr
Yields: 2 portions

Tools and Devices

  • Cast iron pan with deep sides
  • Stove
  • Cooking Tray
  • Spatula


  • 5 – 6 eggs
  • 4 – 5 large ripe tomatoes
  • A bunch of Cilantro (I ran out today so I used dried one)
  • Cumin to taste. I prefer seeds but ground will do.
  • Sea Salt
  • Paprika
  • Hot pepper mix (whatever you prefer. I like cayenne)
  • Olive Oil
  • Few Thyme springs (if you like the aroma it produces)
  • Red or Yellow Bell Pepper. I prefer Yellow for aesthetics
  • 1 Large Onion


  • Preheat oven to 360 F.
  • Cut tomatoes in half, apply a tiny layer of olive oil, sprinkle with good quality sea salt.
  • Peel the onion and cut in thick slices, may be ½ inch or a bit less.
  • Core the bell pepper, clean the seeds, cut into ~ ¼ inch strips.
  • Wash and cut cilantro.  I ran out so I used dried one. It worked too.
  • Put tomatoes, peppers and onions in the oven at 360 F for 30 – 45 minutes until tomatoes become soft and look wrinkly. They should also start yielding some juice. Don’t burn them though.
  • Heat up the pan on high fire.
  • Take a tea spoon of cumin seeds and mesh them either in your hands or using a some other method. The objective is to open them up and get the aroma out. If you don’t have the seeds – I would suggest to add cumin later on, when you mix the veggies together. It is just my preference, not a directive.  
  • Lower the fire to medium.
  • Take out the onions, chop them well and then take out the peppers and cook them together on the pan until onions get golden. It actually all up to you how well do you want the onions to be cooked. Some folks don’t like the feel of semi-cooked onions. I actually love it.
  • Throw in tomatoes. Break them with a fork and mix well with onions and peppers.
  • Cook a little bit to mix the flavors but don’t overcook. It has to be watery and bubbly.
  • Using a spoon make a bit of an indent in the mixture and carefully place an egg into it.
  • Repeat across the surface and try to make it more or less symmetrical. Symmetry is important. I don’t know why – probably because most of my family have ACD and can’t take anything that is visually out of order.
  • Lower the fire to very low.
  • Cover with a glass lid. This way you can see what’s happening. It should approximately 10 minutes or less to get the white settle but the yolk under them to be still a bit runny. Again, some folks like fully cooked eggs.  Let them burn in hell for it but who am I to judge.
  • I serve it with additional protein on a side. In this case – Boars Head sausages on bed of Sriracha.
  • Good green tea goes a long way with it as well.

No Replies to "Shakshuka. Recipe."

    Leave a reply