Shakshouka is a Middle Eastern breakfast dish with a base of eggs and tomatoes. It comes together in a snap—and you only need a frying pan or cast iron pan to put it together. Serve it with your favorite crusty bread and dig into those soft and runny egg yolks!

Shakshouka Recipe

Shakshouka Recipe Serves: 3


  • 2 tablespoons olive oil
  • 1 medium-sized red onion, chopped
  • 3 cloves garlic, chopped
  • 1 medium-sized green bell pepper, sliced into thin strips
  • 1 (400-g) can diced tomatoes
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • Salt, to taste
  • Ground black pepper, to taste
  • 3 large eggs
  • Flat-leaf parsely, for garnish
  • Crusty bread, to serve


  1. 1 Heat olive oil in an 8-inch frying pan or cast iron pan over medium heat. Sauté red onions until softened; add the garlic and bell peppers and sauté until onions are translucent, about 1 or 2 minutes.
  2. 2 Add the diced tomatoes into the pan and season with balsamic vinegar, cumin, smoked paprika, red pepper flakes, salt, and black pepper. Simmer and reduce until thick.
  3. 3 Create 3 small holes in the tomato mixture and crack 3 eggs over the wholes. Cook over low heat until eggs are set about 3 to 4 minutes. Take off the heat and garnish with flat-leaf parsley. Serve with toasted, crusty bread.
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