Shakshuka | How to make Shakshuka

By sarenya dhevi  |  12th Oct 2016  |  
4.5 from 2 reviews Rate It!
  • Shakshuka, How to make Shakshuka
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About Shakshuka Recipe

An ideal brunch or dinner, with the goodness of eggs and a no fuss preparation. This dish form is of Moroccan Jewish origin and is a staple food in Tunisia, Israel, Morocco, Algeria and Libya. Few people add vegetable and serve this for breakfast while in a few other places it's served as an evening snack.

Shakshuka, a deliciously finger licking recipe to treat your family and friends. This recipe of Shakshuka by sarenya dhevi will definitely help you in its preparation. The Shakshuka can be prepared within few minutes. The time taken for cooking Shakshuka is 35 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Shakshuka step by step. The detailed explanation makes Shakshuka so simple and easy that even beginners can try it out. The recipe for Shakshuka can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Shakshuka from BetterButter.


Ingredients to make Shakshuka

  • onion 2 chopped
  • garlic 5 cloves finely chopped
  • tomatoes 3 chopped, 2 puréed
  • Red or green bell peppers 1 chopped
  • eggs 5
  • red chilli or Paprika powder 3 teaspoon
  • cumin powder 2 teaspoons
  • Parsley or coriander leaves for garnish
  • salt as required
  • pepper 1 teaspoon
  • oil 3 tablespoons

How to make Shakshuka

  1. In a pan, heat oil and sauté the garlic for a minute & add the chopped onions. Sauté till they get soft.
  2. Add the red bell peppers, cook till they they get soft.
  3. Add in the chopped tomatoes along with the purée. After a minute add the paprika & cumin powder.
  4. Paprika or red chilli powder can be used. Add required salt. Cook for 10 mins or till it turns mushy.
  5. Crack open the eggs directly over this gravy. Add a pinch of salt and pepper powder on each of these cracked eggs. Don't mix. Let it cook covered with a lid on low heat for 10 minutes or till the eggs are completely cooked.
  6. Garnish with Parsley or chopped coriander leaves.
  7. Serve with bread, roti or have it as it is.

My Tip:

Using Paprika powder gives a nice colour to the dish. Don't add water while cooking. The more thicker the gravy the better the taste.

Reviews for Shakshuka (2)

Evelyn Shilpa2 years ago

ohh so yummy

sarenya dhevi2 years ago


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