Shakshuka
Posted on September 13, 2025
Shakshuka
- 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!
