Shakshuka
Equipment
Ingredients
Main Ingredients
olive oil
60 ml
onion (large)
1 piece
red bell pepper (large)
1 piece
garlic (minced)
6 clove
green chili
2 piece
peeled tomatoes (canned)
800 g
egg
11 piece
Seasonings & Pastes
harissa paste
30 ml
tomato paste
30 ml
paprika
7 g
ground coriander
4 g
salt
5 g
Garnish
cheese
100 g
parsley
15 g
Instructions
Prepare vegetables
Dice the onion and red bell pepper, mince the garlic and chop the green chilies.
Sauté aromatics
Heat olive oil in a large pan over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add peppers and garlic
Add the red bell pepper, minced garlic, and chopped green chilies. Cook for another 3-4 minutes until fragrant.
Add spices and pastes
Stir in the harissa paste, tomato paste, paprika, coriander, and salt. Cook for 2 minutes to develop flavors.
Add tomatoes
Pour in the peeled tomatoes with their juice. Break them up with a spoon and simmer for 10-12 minutes until the sauce thickens.
Make wells and add eggs
Use a spoon to make 10-12 small wells in the sauce. Crack an egg into each well, being careful not to break the yolks.
Cook eggs
Cover the pan and cook on low heat for 8-10 minutes until the egg whites are set but yolks are still runny. For firmer yolks, cook 2-3 minutes longer.
Finish and serve
Remove from heat. Sprinkle with crumbled cheese and chopped parsley. Serve immediately with crusty bread.
Original recipe
Storage
Best served fresh. Eggs will continue to cook when reheated. Store sauce separately if planning to reheat.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.