Shakshouka Recipe
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​​​​​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.

​Shakshouka Recipe


  • 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


  1. Fry the potatoes, eggplants, peppers and zucchinis in a frying pan. 

  2. 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. 

  3. Spread the sauce the cooked vegetables and serve. 

  4. 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!​