Time to Cook: 
25 min
Time to Prepare: 
15 min
Number of Servings: 
Learn More About This Recipe +

Try saying shakshuoka ten time really fast! This dish is popular in Middle Eastern or East African culture and the name means "a mixture". It's best if you can find really great tomatoes, but feel free to play around with the peppers, adding spicy ones or leaving them out. Some people love cheese in their shakshouka, some don't. This recipe is delicious served with warm naan bread on the side ready to sop up the sauce.

You can serve this dish for breakfast, lunch or dinner-just like any other really quick and easy egg dish.

Eggs poached in spicy tomato and pepper sauce makes a quick dinner.


1 onion, roughly chopped

3 cloves garlic, peeled and sliced into chips

1/2  poblano pepper, seeded and chopped (or other spicy pepper-you can also leave this out)

2 sweet bell peppers, seeded and chopped

5 tomatoes, roughly chopped

1 tsp cumin seeds

drizzle of honey

1 Tbsp balsamic vinegar

chopped fresh parsley

2 green onions, chopped finely



1. In a large, heavy skillet, heat some oil over medium heat and saute the onion until it's softened. Add the sweet pepper, spicy pepper, and garlic. Continue to saute and stir so that the garlic doesn't burn until the vegetables have softened. Turn the heat down if you need to.


2. Add the cumin to the pan and continue stirring. Cook for another 3 minutes or so, adding salt and pepper. Tip in the tomatoes and a drizzle of honey. Stir and continue to cook over medium low to low heat for another 15 to 20 minutes. The tomatoes will break down and release their juices, making a thick sauce. Taste and adjust the seasoning a bit if you need to.


3. With a wooden spoon, make 4 wells in the mixture and crack an egg into each. Turn the heat to low and put a lid on the pan. Cook gently for another 5 minutes or so, until the eggs are cooked through. Watch them carefully unil the egg white is set, but the yolks are still soft.

4. Remove the pan from the heat and top with chopped green onion and the parsley. To serve, scoop out an egg with some of the tomato sauce and place in a shallow bowl, with some wedges of naan on the side to scoop up the delicious sauce.


Adapted from Gordon Ramsay