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1 tablespoon olive oil Olive oil
1 cup long red bell pepper Boiling water
1 cup chopped green bell pepper Rice wine
2 cups vertically sliced
1⁄4 teaspoon salt
2 cloves garlic, chopped Corn Flour Pinch Of Salt
1⁄2 cups Peanut butter
4 large eggs
2 cups cooked brown rice Thai basil
1⁄4 cups Mozzarella
2 tablespoons grams shirataki

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This food is a Middle Eastern dish that is easy to cook. In the form of fried eggs
cooked with tomato and chili sauce. It's a little spicy but very delicious

  • Medium




Shakshouka, also spelled Shakshuka, is a popular North African and Middle Eastern dish known for its rich and flavorful tomato and egg sauce. It is often enjoyed as a breakfast or brunch item but can also be served as a hearty meal at any time of day. Shakshouka is versatile and customizable, making it a beloved dish in many countries. Here’s a description of Shakshouka:

Ingredients: The key ingredients in Shakshouka include:

  • Tomatoes: Ripe tomatoes are the base of the dish. They are typically chopped or pureed to create a thick and flavorful tomato sauce.
  • Bell Peppers: Sliced or diced bell peppers, often red or green, are added to the sauce for sweetness and texture.
  • Onions: Chopped onions are sautéed to provide a savory and aromatic base for the sauce.
  • Garlic: Minced garlic is commonly used to add depth and a slightly pungent flavor.
  • Spices: A blend of spices gives Shakshouka its characteristic taste. Common spices include cumin, paprika, cayenne pepper, and sometimes cinnamon. These spices infuse the sauce with a warm and earthy flavor.
  • Eggs: Eggs are gently poached in the simmering tomato sauce, creating a creamy and rich texture.
  • Olive Oil: High-quality olive oil is used for sautéing and flavor.
  • Herbs: Fresh herbs like parsley or cilantro are often sprinkled on top for freshness and a burst of color.

Texture: Shakshouka offers a combination of textures:

  • Sauce: The tomato sauce is thick and slightly chunky, with tender bell peppers and onions.
  • Eggs: The eggs are poached in the sauce, resulting in a creamy and soft texture.

Flavor: Shakshouka is known for its bold and complex flavor profile:

  • Tomato Sauce: The tomato sauce is rich, tangy, and slightly sweet from the ripe tomatoes. The spices add warmth and depth.
  • Bell Peppers: Bell peppers contribute a sweet and slightly smoky flavor.
  • Spices: The blend of spices creates a harmonious balance of savory, earthy, and slightly spicy notes.
  • Eggs: The eggs add a creamy and slightly savory taste that complements the sauce.

Preparation: Making Shakshouka involves several steps:

  1. Sauté Vegetables: Onions, bell peppers, and garlic are sautéed in olive oil until they become soft and fragrant.
  2. Add Tomatoes and Spices: Chopped tomatoes and spices are added to the sautéed vegetables. The mixture is simmered until the tomatoes break down and the sauce thickens.
  3. Create Wells for Eggs: Small indentations or “wells” are made in the sauce, and eggs are cracked into these wells.
  4. Poach Eggs: The eggs are poached in the simmering tomato sauce. They are covered and cooked until the whites are set, but the yolks remain runny for a creamy texture.
  5. Garnish: Shakshouka is typically garnished with fresh herbs like parsley or cilantro.

Serving: Shakshouka is often served directly from the pan or skillet it’s cooked in, making it a visually appealing and rustic dish. It is enjoyed with crusty bread or pita for dipping into the flavorful sauce and scooping up the eggs. Shakshouka can also be customized with additional toppings like crumbled feta cheese, olives, or hot sauce to suit individual tastes.

Shakshouka’s combination of bold flavors and comforting textures has made it a beloved dish that transcends borders and is cherished in many culinary traditions. It’s a satisfying and nourishing meal that is perfect for sharing with friends and family.



Heat the oil then add the paprika, onion, and salt, stirring occasionally


Add the garlic and cook 30 seconds then add the tomato sauce


Bring to a boil and reduce heat then cover and simmer 5 minutes


Make 4 indentations in the sauce using the back of a spoon about 5 cm


Crack the eggs and put them in a bowl and put them in each indentation


Cover and cook 6 minutes until the eggs are cooked


Before serving sprinkle with cheese and basil


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