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Simple Shakshuka

  • Author: Kiano Moju
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: Serves 4 1x
  • Category: Brunch
  • Method: Saute
  • Cuisine: North African
  • Diet: Vegetarian


Though popularized as brunch dish, this North African spicy tomato & egg dish can be enjoyed any time of day. Customize with the adding in your favorite sausage, greens or soft cheese.



2 tablespoons neutral oil (sunflower)

1 medium red onion, thinly sliced

1 red bell pepper, seeded & thinly sliced

4 cloves garlic, sliced

1 chili (medium spicy), sliced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Kosher salt to taste

black pepper to taste

1 can chopped tomatoes (14 ounce)

4 large eggs

handful fresh cilantro, roughly chopped


  1. Heat a medium sized frying pam over medium high heat. Add oil, onion, and the bell pepper. Saute until they have slightly softened are a bit charred, about 5 minutes.
  2. Lower the heat to medium, add in the garlic, chili pepper, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes until garlic is fragrant.
  3. Stir in tomatoes and cilantro. Bring to a simmer.
  4. Use the back of your cooking spoon to create 4 craters in the sauce, and crack 1 egg into each hole. Cook for 7-10 minutes until egg whites are set and yolks are at desired doneness. If you like well done eggs, cover with a lid to help yolks firm up.
  5. Garnish with cilantro and chili slices. Enjoy with fresh bread.