Best Shakshuka Recipe (Easy & Traditional) - Mouthwatering!


Novice Foodie
I am BACK with another RECIPE!!

Shakshuka...You know what that is? Shakshuka is an exquisite culinary masterpiece - a f**king harmonious blend of textures and flavors. Perfectly poached eggs find solace in a simmering, spiced tomato sauce, a canvas painted with the vivid colors of onions and peppers. Drooling yet? The dance of cumin and paprika on your palate invokes a journey through the markets of the Middle East... Ok now I'm drooling. It's a dish that doesn't just satiate hunger but kindles the flames of passion for the art of cooking, a testament to the rich tapestry of flavors that define our world's cuisines.


  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked or sweet, according to preference)
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 (28-ounce) can of whole peeled tomatoes
  • Salt and pepper, to taste
  • 2 large eggs
  • Fresh cilantro or parsley, chopped (for garnish)
  • Crumbled feta cheese (optional, for serving)
  • Warm pita or crusty bread (for serving)


  1. Prepare the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5-7 minutes.
  2. Add Garlic and Spices: Add the minced garlic, cumin, paprika, and cayenne pepper to the skillet. Stir and cook until fragrant, about 1-2 minutes.
  3. Tomato Sauce: Pour the canned tomatoes into the skillet. Use a spoon to break the tomatoes into smaller pieces. Season with salt and pepper. Simmer the tomato sauce over medium heat for about 10-15 minutes, or until it thickens slightly.
  4. Poach the Eggs: With the back of a spoon, make small wells in the sauce and crack an egg into each well. Season the eggs with a little more salt and pepper. Cover the skillet with a lid or a piece of aluminum foil and cook over low heat until the eggs are just set, about 5-7 minutes. Be careful not to overcook the eggs; the yolks should still be runny.
  5. Garnish and Serve: Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with chopped cilantro or parsley and, if using, crumbled feta cheese. Serve hot, with warm pita or crusty bread on the side for dipping into the sauce and egg yolks.


  • For a spicier shakshuka, add additional cayenne pepper or include a chopped chili pepper with the onions and bell pepper.
  • If you prefer a more substantial dish, you can add cooked chickpeas to the tomato sauce before adding the eggs.
  • Shakshuka is best served immediately but can be refrigerated and gently reheated the next day if you have leftovers.


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Shakshuka is an absolute delight! With its rich tomato base, perfectly poached eggs, and aromatic spices, it's a meal that's as comforting as it is flavorful. Whether you're enjoying it for breakfast, brunch, or dinner, it's always a hit. Plus, it's so easy to make, making it a go-to recipe for busy days when you still want something delicious. 🍳🍅🌶️