Recipe For Making a Flavourful Shakshuka


Shakshuka is a popular dish that has captured the hearts and palates of food enthusiasts around the world. This vibrant and hearty dish that is traditionally served for breakfast, combines poached eggs with a rich, spicy tomato and pepper sauce, creating a delightful and aromatic experience for your taste buds. Let’s embark on a culinary adventure and learn how to make this mouthwatering dish right in your own kitchen.


2 tablespoons olive oil
1 large onion, finely chopped
2-3 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cayenne pepper (adjust to taste for spice level)
1 can (28 ounces) crushed tomatoes
Salt and black pepper to taste
4-6 large eggs
Fresh parsley, chopped (for garnish)
Crumbled feta cheese (optional, for garnish)
Crusty bread or pita, for serving


1. Prepare the Sauce: Heat olive oil in a large, deep skillet or cast-iron pan over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another minute until fragrant. Add diced red and yellow bell peppers to the pan. Cook until the peppers are soft and slightly caramelized, about 8-10 minutes.

2. Spice it Up: Sprinkle ground cumin, paprika, and cayenne pepper over the pepper mixture. Stir well to combine, allowing the spices to toast and release their flavors, about 2-3 minutes.

3. Add Tomatoes: Pour in the crushed tomatoes, stirring the mixture to incorporate all the ingredients. Simmer the sauce over medium-low heat for about 10-15 minutes until it thickens slightly. Season with salt and black pepper to taste.

4. Create Wells for Eggs: Using a spoon, make small wells or indentations in the sauce for the eggs. Gently crack the eggs one by one into each well, ensuring they are evenly spaced.

5. Poach the Eggs: Cover the pan and let the shakshuka simmer for about 8-10 minutes or until the egg whites are set, but the yolks are still slightly runny. If you prefer firmer yolks, cook for an additional 2-3 minutes.

6. Garnish and Serve: Sprinkle the shakshuka with fresh chopped parsley and crumbled feta cheese, if desired. The feta adds a creamy, tangy element that complements the spicy tomato sauce beautifully. Serve the shakshuka hot, straight from the pan, with crusty bread or warm pita on the side. The bread is perfect for dipping into the flavorful sauce and savoring every bit of this delicious dish.

Shakshuka is not only a feast for the senses but also a testament to the rich culinary heritage of the Mediterranean region. Its bold flavors, vibrant colors, and simple preparation make it a cherished dish for breakfast, brunch, or even a cozy dinner. So, gather your ingredients, embark on this culinary journey, and indulge in the delightful flavors of homemade shakshuka.

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Fakaza Gospel