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Easy Shakshuka Recipe

Easy Shakshuka - Eggs cooked just enough in a bubbling sauce of tomatoes, bell peppers, garlic, cumin and paprika, and all the wonderful aromas with it!
Prep Time5 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, brunch, Main Dish
Cuisine: Global
Servings: 2 people


  • 3 eggs
  • 2 medium onions
  • 3-4 clove garlic thinly sliced
  • 1 medium capsicum (bell pepper)
  • 3 medium tomatoes ripe
  • 1/4 teaspoon cumin seeds
  • 1/2 teaspoon paprika or Kashmiri chilli powder
  • to taste salt
  • to garnish Cilantro (Coriander leaves)
  • 1 tablespoon olive oil


  • Prep the ingredients. Thinly slice the capsicum. Finely chop the onions, tomatoes and garlic.
    Ingredients for Shakshuka
  • Heat some olive oil in a pan and fry the chopped garlic for a minute. Reduce to medium, add the onions, and continue cooking until the onions turn translucent.
  • Now add the sliced capsicum, stir well, and continue cooking for a couple more minutes.
    Capsicum is added
  • Now add the chopped tomatoes and cook till they turn tender and mushy. Add 1/4 cup water, salt, and mix well.
    Tomatoes are added to the pan
  • Add cumin seeds.
    Cumin seeds are added to the mix
  • Now add salt, paprika, 1/4 cup of water, mix well, and let it simmer.
    Paprika added to the pan
  • Make three wells in the sauce.
    Make wells in the pan for eggs
  • Break an egg, and carefully place it into a well. Repeat for the next two eggs.
    Eggs are slowly added to the wells
  • Let the eggs poach in the sauce on a low flame. Wait for the whites to be set, and switch off the flame.
    Shakshuka is ready
  • Garnish with some coriander leaves and serve with some bread.


  • I have used paprika in this recipe. Kashmiri chilli powder is a great substitute
  • If you want your shakshuka a bit more hot and spicy, add cayenne pepper or any other hot chillies
  • If the tomatoes are sour, add a little sugar and mix well before dropping the eggs