In a lot of countries they eat shakshuka for breakfast, containing eggs and other good stuff that makes a lot of sense! Use bread for dipping and enjoy!

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Veronique van Ohmydish

Made by Véronique

Published at 2015-08-18, this recipe is for 4 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 20-12-2021

30 minutes 4 people Main course


(✓ Tip: click to check off)

  • 2 cans of diced tomatoes (that's about 800 gram)
  • 1 red bell pepper
  • 1 onion
  • 2 garlic cloves
  • olive oil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika powder
  • 6 eggs
  • pepper and salt to taste
  • optional: chilli flakes and fresh parsley for garnish
Shakshuka ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • Cutting board & chef's knife
  • Casserole or any heavy-bottomed pot (suitable for the oven)
  • An oven


30 minutes 4 people Main course

View the original recipe via:

Preparation -- 20 minutes

Finely cut the onion and garlic cloves. Dice the red bell pepper, but not too small. Heat olive oil in the casserole on medium heat and sauté the onion and bell pepper. Turn down the heat to low and let them soften for about 10 minutes.

Turn up the heat a bit and add the garlic, cumin and paprika powder. Stir and cook for another 3 minutes on medium heat. Meanwhile, pre-heat the oven to 190 degrees celsius or 375 degrees fahrenheit.

Add the canned tomatoes to the casserole and let it simmer on low heat for about 5 minutes. If you've used whole canned tomatoes, make sure to cook them until they are in smaller pieces.  


Cooking shakshuka -- 10 minutes

Season the shakshuka sauce using cayenne pepper and carefully crack the eggs into the sauce and top it off with pepper and salt. Transfer the casserole to the oven.

Depending on how you like the eggs, cook them for about 10 minutes in the oven. Garnish with chilli flakes and chopped fresh parsley. Serve with any bread you like for dipping. Enjoy!

Rank this recipe!
1 vote