Delicious Shakshuka

Shakshuka, a dish originated in Tunisia is an extremely popular breakfast food in North Africa and the middle east. Eggs poached in a tangy tomato sauce with onion, peppers and cumin, is my kind of prefect breakfast. Oh! Don’t forget the dollop of yogurt that helps in balancing the spices.

Shanshuka with wm


Onion – 1 cup (diced)

Tomato – 2 cups of chopped ripe tomatoes

Garlic – 2 cloves (crushed)

Red bell peppers – 1 large (chopped)


Cumin – 1 tsp

Red chili powder – 2 tsp ( I used a 1tsp  of cayenne, 1/2 tsp of paprika and 1/2 tsp of hatch chili). But the traditional recipe uses Acho or Pasilla Chili.

Turmeric – a pinch (You cannot take the south Indian out of me. Lol. The traditional version does not use turmeric)

Olive oil – 1 tbsp

  1. In a cast iron pan over medium heat, cook diced onion and crushed garlic in some olive oil.
  2. Add diced peppers and all the spices, cook for an additional 2-3 minutes. Now add diced tomatoes, turn the heat to medium-low and cook for about 10-15 minutes till you get a nice thick saucy consistency.
  3. Now make 3 wells and gently break one egg into each well. Simmer gently for about 5-7 minutes until the eggs get cooked. Now this step totally depends on how you like your eggs. I like slightly running yolk so it took me about 6 minutes to get to that stage but if you like your eggs to get completely cooked through, then it might take about 8-10 minutes. Now its ready to serve with some thick rich creamy yogurt.

Although this is not done traditionally, I like to garnish this dish with some cilantro or parsley because I think its adds a pop of color 🙂


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