Shakshouka Recipe
You May Also Like

​​​​We could quibble over its much-debated origins, however, we think it's much better to put our energy into making and of course, enjoying it.

Shakshouka is a dish of eggs poached in a full-flavored sauce of tomatoes, chili peppers, and onions. It's probably most frequently served up as a hearty weekend breakfast but up the quantities and it'll also an excellent raki table dish.


  • 2 large potatoes, chopped
  • 2 large seedless or Italian eggplants, chopped
  • 10 long green peppers, chopped
  • 2 large zucchinis, chopped
  • Olive oil for frying
  • 4-5 Tablespoons of olive oil
  • 2-3 cloves of garlic
  • 1 teaspoon cumin
  • 4 medium-size tomatoes
  • 1 lemon
  • Salt to taste


Fry the potatoes, eggplants, peppers and zucchinis in a frying pan. Meanwhile in a separate pan, fry the minced garlic, adding the diced tomatoes when it starts to golden. Cook for 5 minutes then add the cumin and the juice from one lemon and a cup of water. Continue cooking on medium heat for 10 minutes, until the sauce is thick. Spread the sauce the cooked vegetables and serve. For that extra kick, add a pinch of hot pepper just before serving ​Shakshouka's so versatile it can be enjoyed straight out of the oven or made prior and served cold.

Share, savour, enjoy!