• jahan lakhani


Shakshuka is a dish best enjoyed at breakfast. Or lunch. Or dinner. The ingredients are simple and my guess is you already have most of them. It is the perfect solution to the classic "I have nothing at home to eat" conundrum that usually precedes takeout. Packed with tomato, bell peppers and eggs, your body (and palate) will thank you.

Prep Time: 5 minutes

Total Time: 20-25 minutes

Difficulty: Easy

Serves 2-4 (makes 4 eggs)


1 tbsp olive oil

2 garlic cloves, minced

4 cups diced tomatoes

1 tbsp tomato paste

1 red bell pepper, finely chopped

1 tsp cumin powder

Salt to taste

4 eggs (I often add an extra 1-2 eggs, makes each serving slightly less saucy, but still good)

1 tbsp chopped parsley, to garnish

3 tbsp plain greek yogurt, to garnish (preferably full fat)


Heat oil in a skillet over medium heat. Add garlic and sauté for approximately 1 minute.

Add the bell pepper and sauté for an additional 5 minutes or until soft.

Add diced tomato, tomato paste, cumin and salt to pan and simmer for 5-7 minutes, stirring frequently.

Using a spoon or spatula, create pockets in the pan and crack the eggs into them, ensuring they are as separated from one another as they can be.

Turn the heat to low-medium and cover the skillet with a lid to allow eggs to fully cook, approximately 5-10 minutes.

When cooked, dollop small spoons of the greek yogurt on top of the dish and garnish with parsley.

Serve with the crustiest of breads.


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