Delicious Middle-Eastern Shakshuka

Delicious Middle-Eastern Shakshuka


Serves: 4 people
Preparation time: 10 min
Cooking time: 30 min
Total time: 40 min

– 2 tablespoons olive oil
– a pinch of Caynne pepper, chili pepper or spicy paste (Harissa or similar)
– 2 teaspoons tomato paste
– 2 large bell peppers (preferably yellow, red or orange), cut into 1/4-inch / 0.5cm dice (2 cups / 300 g in total)
– 1-2 cloves garlic (depending on how garlicky you like), finely chopped
– 1 teaspoon ground cumin
– 5 large, very ripe tomatoes, chopped (5 cups / 800 g in total); canned are also fine
– 6-8 large free-range eggs
– 1/2 cup / 120 g Greek yogurt
– ¾ teaspoon salt
– fresh parsley
– ciabatta or similar white bread


  • Heat the olive oil in a large frying pan over medium heat. Add the cayenne pepper (or chili pepper or spicy paste), tomato paste, bell peppers, garlic, cumin, and 3/4 teaspoon salt. Mix and cook over medium heat for about 8 minutes until the peppers are getting soft.
  • Add the tomatoes, bring to a gentle simmer, and cook for another 10 minutes until you the sauce start to become thicker. Taste for seasoning.
  • Make 6-8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Add a pinch of salt over the eggs.
  • Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with Greek yogurt. Sprinkle fresh parsley on top.
  • Serve with toasted white bread, such as ciabatta.


*Modified from Yotam Ottolenghi’s original recipe published in the book “Jerusalem”.

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