Simple Shakshuka Recipe

This dish reminds me of childhood. I love the heavenly sound of the tomatoes getting fried, and I visualize my sweet grandmother making this dish for 8 people in one large pan. This was a tradition on every weekend family brunch.

Traditionally, the main characters in this dish are eggs and tomatoes. But there are a million ways to cook shakshuka and every recipe has its own secret. In my version, I added cabbage, as it gives a great texture and will make you feel full for even longer. Also, my aunt taught me a great trick to get the eggs nicely cooked; squeeze a bit of lemon juice on top of them, and cover for a few minutes. It works perfectly every time. Eat it for breakfast, lunch, or dinner. It’s an all-time winner.

The beauty of this dish is, that you can make it sparkle by going through your fridge or pantry and add whatever you’re feeling for. Use your herbs and veggies, experiment with spices, add that last piece of cheese into the sauce – make it your own eggventure.

Simple Shakshuka Recipe

Total time 30 minutes, Serves 2

Ingredients Preparation
1 small onion

1 tablespoon of butter

300 g / 10 oz tomatoes

1 handful of shredded cabbage (optional)

4 eggs

Juice from 1/4 lemon

Pinch of cayenne pepper

Pinch of turmeric

Salt & pepper to taste

For serving


Fresh herbs of your choice. I used basil, chives, and cilantro

  1. Dice your onion and fry them on the pan with olive oil for one minute’s time.
  2. Dice your tomatoes. I used a variety of tomatoes I had at home. Add butter and tomatoes to the hot pan.
  3. Let fry for 5 minute’s time on low-medium heat. Add salt, pepper, cayenne, turmeric, and stir well.
  4. When the tomatoes are soft, add the cabbage if you like. Let it get soft over the heat.
  5. Make four pockets in the sauce, and add the eggs into the holes and divide the egg whites a bit into the dish. Make sure your heat isn’t too high.
  6. Let cook until the whites are almost set. Squeeze the lemon all over the eggs and cover for a few minutes.
  7. Check on the eggs. The whites should be cooked all the way through and the yolk should be runny. When you wiggle the pan, the yolk should shake. Add salt and pepper on top of the eggs.
  8. Finish with avocado and herbs of your choice and dive right into the goodness!


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