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Breakfast

Shakshuka

The Quirky Foodster Team

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10 minutes
Prep
25 minutes
Cook
4
Servings

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, finely diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/2 tsp chilli flakes (adjust to taste)
  • 800 g (28 oz) tinned chopped tomatoes
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • Salt and black pepper, to taste
  • 6 large eggs
  • 30 g (1 cup) fresh parsley, chopped
  • 30 g (1 cup) fresh coriander, chopped
  • Warm flatbread, to serve

Method

  1. Heat the olive oil in a large frying pan over medium heat. Add the onion and peppers and cook for 8-10 minutes until softened.
  2. Stir in the garlic, cumin, paprika and chilli flakes and cook for 1 minute until fragrant.
  3. Add the chopped tomatoes, tomato paste and sugar. Season with salt and pepper. Simmer uncovered for 12-15 minutes, stirring occasionally, until thickened.
  4. Use the back of a spoon to make 6 small wells in the sauce. Crack an egg into each well.
  5. Cover the pan and cook on low heat for 6-8 minutes, until the egg whites are set but the yolks are still soft (cook longer for firm yolks).
  6. Scatter with parsley and coriander. Serve immediately, straight from the pan, with warm flatbread.

Introduction: Shakshuka is a beloved breakfast and brunch dish found across North Africa and the Levant, with
especially strong roots in Tunisia and Libya before spreading throughout the Middle East. The name
means "a mixture" in North African Arabic dialects, referring to the eggs poached directly in a spiced
tomato and pepper sauce. It is traditionally served straight from the pan with warm flatbread for scooping,
making it a communal, sociable start to the day. Every family has its own ratio of spice and sweetness, and
it remains a fixture of halal breakfast tables from Marrakech to Jerusalem.

Cultural Background: Shakshuka is a beloved breakfast and brunch dish found across North Africa and the Levant, with
especially strong roots in Tunisia and Libya before spreading throughout the Middle East. The name
means "a mixture" in North African Arabic dialects, referring to the eggs poached directly in a spiced
tomato and pepper sauce. It is traditionally served straight from the pan with warm flatbread for scooping,
making it a communal, sociable start to the day. Every family has its own ratio of spice and sweetness, and
it remains a fixture of halal breakfast tables from Marrakech to Jerusalem.

Tips: Use a wide, shallow pan so the eggs cook evenly. Taste the sauce before adding the eggs — it should be well seasoned, as the eggs are mild. A splash of water can loosen the sauce if it reduces too much before the eggs are ready.

Variations: Add crumbled halal beef merguez sausage for a heartier version. Stir in 100 g crumbled feta or labneh just before serving. Swap chilli flakes for harissa paste for a smokier, spicier profile.

Storage: The tomato base (without eggs) keeps in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the tomato base gently in a pan over low heat, then crack in fresh eggs and continue as in the
method. Do not reheat already-cooked eggs, as texture suffers.

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