Servings: 3-6


  • 3-6 eggs
  • 1 medium onion
  • 2 cloves garlic, minced
  • 1 medium bell pepper
  • 2 cans tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • 1 teaspoon paprika or chili powder
  • black pepper to taste
  • salt to taste
  • to garnish cilantro (coriander leaves)

Step 1

Prep the ingredients. Thinly slice the bell pepper. Finely chop the onions, prep the tomatoes, and garlic.

Step 2

Heat some olive oil in a pan, then add chopped onion and garlic; reduce to medium and continue cooking until the onions turn translucent.

Step 3

Add the sliced bell pepper. Stir well and continue cooking for a couple more minutes.

Step 4

Add the tomatoes and cook till they turn tender. Add ¼ cup of water, salt, and mix well.

Step 5

Now add salt, black pepper, paprika/chili powder, cumin and mix well. Let simmer 10 to 15 minutes.

Step 6

Make three wells in the sauce for the eggs.

Step 7

Break each egg, and carefully place it into a well. Repeat for each egg.

Step 8

Let the eggs poach in the sauce on a low flame. Wait for the egg whites to be set and turn off the flame.

Step 9

Garnish with cilantro or parsley leaves and serve with your choice of toasted bread.


For a spicier Shakshuka, use cayenne pepper or any other hot chilies instead of paprika, for a real kick.