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Let’s dive into making a breakfast favorite found in households all across North Africa – SHAKSHUKA! Imagine eggs simmering in a rich tomato sauce, topped with fresh herbs, and served with bread for dipping. It’s the ultimate brunch dish perfect for a leisurely weekend morning with the family! And guess what? It takes less than 30 minutes to whip up.


Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast


  • 2 to 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 3 whole tomatoes diced
  • 1 whole red bell pepper diced
  • 2 teaspoons minced garlic
  • 3/4 to 1 cup water
  • 1/4 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Dash of cayenne powder to taste
  • 2 tablespoons cilantro
  • 2 tablespoons parsley
  • 5 to 6 large eggs
  • Dried mint optional


  • Heat olive oil in a deep pan over medium heat. Add tomato paste and sauté for two minutes to reduce acidity. Quickly sauté the garlic.
  • Stir in the diced tomatoes and red bell pepper, and cook for 4 to 6 minutes until softened.
  • Pour in water and add all the spices (turmeric, paprika, cumin, ginger, salt, black pepper, and cayenne powder). Mix well and cook for another 2 minutes.
  • Sprinkle in chopped parsley and cilantro, and mix thoroughly. Taste and adjust seasoning if needed.
  • Once the sauce is bubbling, crack the eggs gently into the pan. Cover and let them cook for about 6 to 7 minutes until the egg whites are set. Cooking time may vary depending on your desired yolk consistency.
  • Garnish with a sprinkle of dried mint and serve with bread for dipping! Enjoy your flavorful shakshuka!

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