Shakshuka Recipe: A delicious tomato and egg recipe! Eggs cooked in a palate of herbs and spices along with tomatoes, served with a generous garnish of fresh parsley!

Recipe Servings: 2
Prep Time: 
Cook Time: 
Total Cook Time: 



  • 30 Ml Olive oil
  • 80 Gram Onion (diced)
  • 10 Gram Garlic, chopped
  • 1 Kg Ripe tomato (diced)
  • 60 Gram Tomato paste
  • 8 Gram Smoked paprika powder
  • 8 Gram Cumin powder
  • 5 Gram Cayenne pepper powder
  • 10 Gram Salt
  • 5 Gram Dried herbs
  • 6 Nos Eggs
  • 10 Gram Parsley, chopped


  1. Heat olive oil in a large lidded frying pan over a medium heat and add the onion. Cook until golden and then add peppers.
  2. Add garlic and dried herbs and cook for another couple of minutes.
  3. Pour in the tomatoes and roughly mash.
  4. Stir the mixture and bring to a boil, then turn down the heat and simmer.
  5. Add all remaining spices and seasoning and cook on low heat for 15 minutes.
  6. Make 4-8 divots in the sauce and break in the eggs.
  7. Season them lightly, turn the heat right down as low as possible, cover and cook for about 10 minutes until they’re just set.
  8. Serve with fresh chopped parsley.