🛒 Ingredients
- 6 eggs
- 400g crushed tomatoes
- 2 red bell peppers
- 1 onion
- 3 garlic cloves
- 1 tsp harissa or chili paste
- Cumin, paprika, salt
- Fresh parsley, pita bread
👨🍳 Step-by-step instructions
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Sauté onion and bell pepper in oil until softened.
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Add garlic, cumin, and paprika. Sauté for 1 minute.
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Add tomatoes and harissa. Cook for 10 minutes until sauce thickens.
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Make small wells in the sauce and crack the eggs into them.
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Cover and simmer over low heat for 6–8 minutes, depending on desired yolk doneness.
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Serve directly from the pan with pita bread.
💡 Chef's tip
The egg yolks should remain runny so they blend with the sauce when eaten. Once covered, do not lift the lid before the minimum 6 minutes.
📝 Our take
Good shakshuka tells the difference between a cook with time and one in a hurry. A well-reduced pepper and tomato sauce with harissa and cumin, then eggs poached with liquid yolks. The perfect Saturday morning brunch when there is nowhere to be.
🍷 Wine & food pairing
Milky coffee or freshly squeezed orange juice. With warm flatbread for dipping into the sauce.
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