Shakshouka Recipe

Shakshouka is as fun to say as it is to cook. This is a great egg dish has African and Asian flavors and is popular in places such as Morocco, Tunisia, and Israel. This egg dish can be cooked in many ways, depending on the region. The base for this egg dish is a tangy tomato sauce, onions, and spices. Various vegetables are also added to this dish to make it heartier. This dish comes from the Berber word “chakchouka,” which means a vegetable ragu. Some historians say that this dish was invented during the rise of the Ottoman Empire, and was spread throughout the Middle East.
This dish is usually cooked in a cast iron skillet as it can be finished in the oven as well as the stove. Crusty bread is usually paired with this dish to mop up the deli- cious tomato sauce left behind after all the eggs have been eaten.

Serving Size: 6
Prep Time: 20 minutes
Cook Time: 25 minutes


•2 Green Peppers, chopped
•1 large Yellow Onion, chopped
•3 Garlic Cloves
•6 ripe Tomatoes
•¼ cup chopped fresh Mint leaves
•¼ cup chopped fresh Parsley leaves
•6 large Eggs
•½ cup Tomato sauce
•½ tsp ground Cumin
•1 tsp sweet Paprika
•1 tsp ground Coriander
•1 tsp sugar
•Salt and Pepper to taste
•Red Pepper flakes (optional)


1.In a large cast iron skillet, heat 3 Tbsp. Olive Oil. Stir in onions and sauté until soft and translucent. Add the green peppers, garlic, and spices. Sea- son with salt and pepper. Stir occasionally until the vegetables are fully cooked, around 8-10 minutes.
2.Add in the tomatoes, tomato sauce, and sugar. Lower your heat to a medium low and simmer until the tomato sauce starts to reduce, about 10-15 minutes. Season with red pepper flakes and more salt to your taste.
3.Once the sauce has reduced, make 6 wells in the tomato mixture and gen- tly crack the eggs in these indentations. Reduce heat to low, cover the castiron skillet, and cook until the whites are set.
4.Uncover and add in the fresh herbs. You can crack more black pepper to finish the dish, or another dash of red pepper flakes.
5.This dish is usually served with crusty bread, pita, or Challah bread.