shakshuka – for breakfast & dinner

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We are in Southern France, living for 4 months in a small house in Carcassonne. As I told you already: the kitchen is small & the kitchen equipment is limited. So cooking is somewhat of a challenge … However, what fits is Shakshuka.

… & you may prepare it for breakfast as well as for dinner! (We almost never have lunch here, but of course it’s also a delicious simple lunch!)

Some years ago I posted a Shakshuka recipe – I think it’s time & appropriate to renew the post & add some simplifications fitting into our present-day life.

Back then I stated: Shakshuka is everywhere!
Then Shakshuka was some sort of It-meal because it seemed that any food blogger had just stumbled across Shakshuka.
Then I created some Shakshuka from the scratch – today I live w/ some simplifications. Both versions will be found in this post.

Let’s begin w/ the classic approach – as far as even definable (because there are lots of variations of the recipe) – we need:

  • tomatoes
  • onions
  • fresh chili peppers
  • eggs.

In the classic approach there is a lot of chili peppers involved … My better half isn’t so fond of chili (& for me only a light chili flavour is fine!): therefore I reduced the chili factor considerably – instead I use bell peppers.

So we need now – adjusted to our preferences:

  • spring onions
  • beef tomatoes
  • red bell peppers
  • garlic
  • tomato purée
  • cumin, coriander & sweet paprika (all ground)
  • … & eggs!

In the beginning there is some serious chopping work to be done.

Afterwards we start w/ adding chopped spring onions & pressed (or minced) garlic to a frying pan w/ some olive oil. Stir & fry for some minutes. Add chopped red bell peppers, the chopped tomatoes, the tomato purée. Continue stirring & frying.

Finally add the spices (incl. maybe a pinch of ground chili!) & let the mess simmer … until all seems soft. Gradually add some water … the mess shouldn’t get too firm nor should it get too runny. Add salt & pepper to taste … & a pinch of sugar …

Up to now about 25 min have gone: w/ a tablespoon we form some depressions & crack an egg in each.

We put a lid on the frying pan & let it simmer for about 5 min … to get some soft eggs …

… or we let it simmer for another 5 min – i. e. 10 min altogether – for some firm eggs.


What to do to reduce the whole process?

  • Start w/ chopped spring onions & fresh garlic (pressed or minced) in olive oil …
  • Add canned Italian tomatoes already chopped & crushed … (forget about the bell peppers!)
  • Add ground spices & salt & pepper … (reduce to ground cumin or ground coriander – whatever available!)
  • Let it simmer & reduce to a thickly mess …
  • Add eggs …

Serve w/ some chopped parsley – not only for decoration, but also for additional fresh flavour!
(You may substitute parsley by fresh coriander if you like.)


shakshuka – for breakfast & dinner
Prep Time10 minutes
Cook Time35 minutes
Servings: 2
  • 1-2 tbsp olive oil
  • 5-6 spring onions (chopped)
  • 1 clove of fresh garlic (pressed or minced)
  • 1-2 fresh chili (minced) – optional
  • 2 bell peppers (chopped)
  • 2 beef tomatoes (chopped w/o pits)
  • 1 small can tomato purée 70 g
  • a pinch of sugar
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground chili – optional
  • 50 – 100 ml water
  • 5 eggs
  • fresh parsley (chopped)
  • salt & pepper (to taste)
how to:
  • Chop the spring onions, the bell pepper & the tomatoes.
  • Heat the olive oil in a pan & add pressed garlic & spring onions.
  • Optional: add chopped fresh chili.
  • Stir & fry until starting to get soft i. e. 3-4 min.
  • Add chopped bell pepper & continue stirring & frying.
  • Add tomatoes, tomato purée & sugar & continue …
  • Add spices (cumin, paprika, coriander).
  • Optional: add ground chili.
  • Stir until well combined & let it simmer for about 10 min.
  • Add salt & pepper to taste.
  • Add water – step by step: the mess in the pan shouldn’t get too dry nor should it get too liquid.
  • Let it simmer for about another 10 min.
  • With a spoon make holes in the mess.
  • Crack an egg into each hole.
  • Cover the pan & let it simmer for about 5 – 10 min depending how soft you like the eggs.
  • Add chopped parsley before serving.
Spring onions: You may also use onions (yellow, white, red …).
Chili: Although chili is a characteristic ingredient of shakshuka I define its use as optional. You may use as much chili as you like & you may use fresh or dried chili as well as ground chili.
Tomatoes: You may also use canned tomatoes.
Eggs: You may also use 6 eggs or reduce to 4 eggs.
You may store shakshuka (w/ eggs well done!) in the fridge for up to 2 days.

(information on equipment)

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keep it simple. be flexible. always.