Preparation : 15 mins ·Cooking : 25 minsServes 4



For 4 people
  • 2 tablespoons olive oil

  • 1 onion, finely chopped

  • 1 red bell pepper, diced

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon ground paprika

  • 1/4 teaspoon cayenne pepper (adjust to taste)

  • 1 teaspoon ground coriander (optional)

  • 1 can (28 ounces) crushed tomatoes

  • Salt and black pepper, to taste

  • 4-6 large eggs

  • 1/2 cup crumbled feta cheese (optional)

  • Chopped fresh parsley or cilantro, for garnish

  • Crusty bread or pita, for serving


Step 1

Sauté Aromatics:

  • Heat the olive oil in a large skillet over medium heat.

  • Add the chopped onion and diced red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.

Step 2

Add Spices:

  • Stir in the minced garlic, ground cumin, ground paprika, cayenne pepper, and ground coriander (if using). Cook for another 1-2 minutes until the spices become fragrant.

Step 3

Tomato Base:

  • Pour in the crushed tomatoes and stir well to combine.

  • Season with salt and black pepper to taste.

  • Allow the mixture to simmer over medium-low heat for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

Step 4

Egg Cooking:

  • Cover the skillet with a lid and let the shakshuka simmer for about 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny. You can adjust the cooking time based on how you prefer your eggs.

Step 5

Cheese (Optional):

  • If using, sprinkle the crumbled feta cheese over the top of the shakshuka during the last minute or two of cooking.

Step 6

Garnish and Serve:

  • Once the eggs are cooked to your liking, remove the skillet from heat.

  • Garnish with chopped fresh parsley or cilantro.

Step 7


  • Serve the shakshuka directly from the skillet.

  • Provide crusty bread or pita for dipping and scooping up the flavorful tomato and egg mixture.

Recipe Story

In the lively culinary tapestry of our world, one dish stands as a testament to the harmonious fusion of cultures and flavours: shakshuka. A simmering cauldron of vivid reds and sunny yellows, this Middle Eastern masterpiece dances on the palate like a flamenco of sensations.

Imagine yourself in the heart of a bustling marketplace, the air thick with the intoxicating scent of spices. A sizzle and a sputter arise from an iron skillet, where olive oil weaves its magic on a stage of finely chopped onions and diced red bell peppers. As they tango and char to perfection, a secret blend of cumin, paprika, and a hint of cayenne pepper enters the scene, whispering stories of exotic lands.

But it's the main actors that truly steal the show – crushed tomatoes, vibrant and rich, cascade into the pan, blending their flavours into a symphony that evokes the warmth of sun-soaked alleys. Salt and pepper take a bow, joining this ensemble with just the right notes of balance.

And then comes the dramatic twist: eggs, cracked with precision, are placed delicately into the simmering embrace of the tomato sea. Lid on, the pan becomes a cocoon of anticipation as the eggs undergo their metamorphosis. Will they emerge with a luxurious yolk that flows like liquid gold or a more enigmatic, opaque center?

Garnished with a flourish of fresh parsley or cilantro, the shakshuka awaits its final curtain call. A drizzle of olive oil, a sprinkle of crumbled feta – these optional extras, like supporting actors, add depth to the narrative, offering personalised renditions of the dish.

Served alongside crusty bread or pita, each bite is a voyage, a pilgrimage through cultures, a mosaic of flavours, and a testament to the magic that can happen when diverse ingredients collide. Shakshuka, more than a mere meal, is an edible journey that beckons all who dare to dance on the edge of culinary exploration.