Shakshuka | How to make Shakshuka

By Raj Bhalla  |  31st Dec 2015  |  
4 from 1 review Rate It!
  • Photo of Shakshuka by Raj Bhalla at BetterButter
Shakshukaby Raj Bhalla
  • Prep Time


  • Cook Time


  • Serves





About Shakshuka Recipe

Shakshuka is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines. Because eggs are the main ingredient, it is often on breakfast menus, but in Israel, it is also a popular evening meal.


Ingredients to make Shakshuka

  • 3 eggs
  • Few Salami or Cooked seekh kebabs ( I have used both of them.)
  • 1/2 cup of Chopped onions
  • 1/2 cup of Chopped tomatoes
  • Dried mixed herbs and dried rosemary
  • Salt and pepper to taste
  • coriander to garnish

How to make Shakshuka

  1. Heat oil in a flat pan.
  2. Add the onions and cook till they release oil.
  3. Then add tomatoes and cook for a while.
  4. Add in the herbs. (These herbs give an amazing flavour and aroma.)
  5. Now add the salami or kebabs cut into small pieces and cook for a while till it makes for a nice dish in its own. Remember, add salt or pepper only after tasting it because Salami or Kebab will have their own seasoning.
  6. Once, it is done, now using the spatula, make 3 wells for the eggs.
  7. Now on a low to medium heat, break one egg in each of the wells and let it cook from the base.
  8. After that cover it and let it cook for 3-4 minutes more or till the time you get the exact runniness of yolk that you want.
  9. Now sprinkle salt and pepper on eggs.
  10. Garnish with chopped fresh coriander.

My Tip:

Here I have used onions and tomatoes with salami and kebabs. You can make your own mixture. You can add capsicums, mushrooms or whatever you like.

Reviews for Shakshuka (1)

Hinal Baria4 years ago