Egg Shakshuka is a simple one-skillet dish made by poaching eggs in a tasty mixture of simmering tomatoes, green peppers, onions, and garlic. It is a great option for breakfast, lunch, and dinner. This recipe makes a statement. Want to learn how to make it?

Shakshuka By Lois


  1. 3 Whole Eggs
  2. 5 Tomatoes
  3. 2 Onions 
  4. 3 Garlic Cloves
  5. 2 Red Bell Pepper
  6. 1 Teaspoon Cumin Powder
  7. 1 Teaspoon Chilli Powder
  8. Salt to Taste


  1. Warm the oil in a large skillet over medium heat. Add onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
  2. To make the shakshuka sauce, add fresh diced tomatoes. Simmer them with salt for 10 minutes. 
  3. Add the tomatoes to the skillet with onion and bell pepper mix and let the mixture come to a simmer.
  4. Now, using the back of a wooden spoon make three indentations of shakshuka sauce. Crack the eggs and add them to each indentation.
  5. Cover the skillet and allow the eggs to cook until the eggs are runny.  
  6. Garnish with chopped parsley or coriander leaves and serve.

Cooking Tip:
Make sure you choose your tomatoes wisely as the Tomato paste in Shakshuka offers deep and intense flavor.

Video By Lois