Best Shakshuka Recipe (easy!)

This is my absolute favourite dish! It's so tasty and full of flavours, ONLY from healthy ingredients and spices! It takes some time, so I don't recommend it for when you're in a hurry. To me, this is the typical weekend dish. I like it with or without egg(s), served with bread, salad, and tahini on the side. You can also add some feta cheese or eggplant in the pan. The options are really endless, according to taste. Also, I personally love this dish because it reminds me of Tel Aviv.♡ It's a typical Middle Eastern dish.

Prep time

35 min




1 sweet red pepper

1 big tomato & a handful of small ones (the more types of tomatoes the merrier; orange, green, round, oval... mix it up for flavour!)

1 1/2 tsp tomato concentrate

1 shallot or small onion

1 garlic clove

1 egg (optional)

3-4 tbsp olive oil


- You can really add anything you like; this is the fun part! It's also really what makes the dish delicious, so don't deprive yourself! My favourites are:

1 tsp smoked paprika

1/2 tsp sumac

1/2 curcuma

1/2 pili-pili (or more if you like spicy)

1/2 tsp of salt (this dish is so full of flavour that it's not absolutely necessary)

For topping (optional): Tahini, pumpkin seeds, and Za'atar (!spice mixture with strong taste).


  1. Cut shallot, garlic, tomatoes and sweet red pepper in small/medium size chunks.

  2. Warm 3-4 tbsp olive oil on medium heat.

  3. Once oil heated add onion and garlic on medium heat, let it simmer until lightly golden (3-5min).

  4. Add sweet red pepper and a bit of salt, stir, and let it simmer for 5-7 minutes.

  5. Add tomatoes and all the spices (you can add a tiny bit more salt here too) + tomato concentrate. Stir all the ingredients and spices together well.

  6. Bring the heat down a bit and let it sit for 5-7 more minutes and stir occasionally (not too much it is tastiest when ingredients get to sit well together).

  7. If you are happy with the texture of your Shakshuka, then you can add the egg(s). Form little holes in the dish. Break the eggs and fit them right into the holes. Break the egg white a bit into the texture with a knife to cause it be more enmeshed and cook well.

  8. Bring your heat to low-medium and cover with a lid. Let it sit for 5-7 minutes and check occasionally if the egg is cooked to your preference.

  9. Serve in the pan ! This is how it is served in the Middle East (even in restaurants). But be careful, it's hot :-).

  10. I top with tahini, pumpkin seeds and some Za'atar (in this order).

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