Delicious Quick ShakShuka Recipe

You may or may not know that shakshuka originates from North Africa - Tunisia claims from their specifically. Which wouldn't surprise me, based on the flavour profile and how it's made, it aligns perfectly with Tunisian cuisine. A cuisine loaded with delicious food made in tagines and fragrant from all the local spices. So it comes as no surprise then that shakshuka would fit the same profile.

There are variations of this dish across the Middle East from Palestine to Egypt. It is a standard Sunday brunch on our weekend itinerary. My children both love it, it's a really good meal for a picky toddler who likes tomato sauce. You can also cram a ton of veggies without them ever catching on. My son, for example, he dislikes peppers, but you can bet that I always add them and he has yet to know they're in there. In fact, between us, I'm convinced he loves bell peppers at this point. 

This shakshuka recipe is made with eggs that are poached in a simmering tomato sauce with a few fragrant spices and some fresh herbs then topped with a bright avocado and it's absolutely instagrammable - I would know, haha.

So let's get into the good part: the recipe!

  • Extra virgin olive oil 
  • 1 large onion, diced
  • 2 red peppers, diced
  • 2 garlic cloves, peeled, minced or crushed
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 small pinch saffron 
  • Salt and pepper, to taste
  • ~6 tomatoes, roma or 1 can crushed tomato
  • ½ tbsp tomato paste
  • 1-2 eggs/person
  • ¼ cup chopped fresh parsley 
  • ¼ cup chopped fresh cilantro
  • 1 ripe avocado, sliced
  • Optional: 1/2 cup feta
  • Also optional: 1/4 tsp chili pepper flakes
  1. Over medium-high heat olive oil in a large cast iron skillet - I use enough to just cover the bottom. Add the onions and cook until translucent. 
  2. Add in all the spices and saute with onions for 30s-1m until fragrant.
  3. Add in garlic and saute until also fragrant. Then add in the red bell peppers.
  4. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes or so.
  5. Add the tomatoes (or canned tomato) and tomato paste.
  6. Season with salt and pepper. Taste the mixture and adjust any spices as needed.
  7. Cover and let simmer for about 15-20 minutes.
  8. Uncover and cook a bit longer to allow the mixture to reduce and thicken on medium-low heat.
  9. Taste again and adjust the seasoning.
  10. Using the back of a large spoon or ladle. Create indentations for each egg into the mixture. Carefully crack each egg into them.
  11. Reduce the heat to low, cover the skillet, and cook on low until the egg whites are cooked through (5 mins)
  12. Uncover and add the fresh parsley, cilantro and avocado (optional: the feta as well)
  13. Serve with side of bread. (picture we served it with some delicious baguette to compliment the softness of the sauce to the crisp shell of the baguette and chewy centre)


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