Shakshuka is a traditional Middle Eastern dish. Nobody knows exactly where it comes from, but it is served in Tunisia, Lebanon, Morocco, Israel and Egypt, among others. The dish is made with eggs that are poached in a spicy sauce based on tomatoes, chili pepper, onion and cumin. It can be eaten at any time of the day and it is wonderful to dip in some fresh baked bread.


  • 1 onion

  • 2 cloves of garlic

  • 1 yellow pepper

  • 1 red pepper

  • 2 tomatoes

  • 1 can of tomato cubes

  • 1 teaspoon of cumin seeds

  • 1 teaspoon paprika powder

  • 1 teaspoon chili powder

  • Hand fresh coriander

  • Hand fresh parsley

  • 4-6 eggs

  • Pepper and salt as required


Chop the onion and the garlic. Heat olive oil in a wide and fairly deep frying pan and fry the onion with the garlic and bell pepper for a few minutes. Add the cumin seeds, paprika, pepper and salt and fry for a few minutes.

Cut the red pepper and the tomatoes and add them together with the tomato cubes. Finely chop the coriander and parsley - save a little for garnish - and stir well. Put a lid on the pan, let it boil for 10 minutes.

Then create four dimples and break the eggs in here. Cook the eggs for 6-8 minutes in the sauce with a lid on the pan. Serve the dish in the pan and garnish with the remaining fresh coriander and parsley - and bread.

Do not forget to taste in between, so that you can add herbs if necessary. Is the shakshuka too spicy? Then add a scoop of sugar.