Skip to main content

Classic Shakshuka

Shakshuka is the perfect food to wake up to. It comes from Tunisian Jews, who seriously know how to make delicious food. Truly. They invented shakshuka

If you don’t believe me, check Wikipedia. ***Insider tip: get some bread that has a great crust and very soft inside. It makes the shakshuka experience that much better.


Get Ready For The Egg Pop

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


  • ½ tablespoon olive oil
  • ¼ onion, chopped
  • ½ red bell pepper, chopped
  • Chili pepper, sliced — to taste
  • 1 clove garlic, crushed
  • 4 tomatoes, peeled and chopped or 1½ cups of crushed canned tomatoes
  • tomato paste
  • ¼ cup water
  • salt and pepper
  • ¼ teaspoon paprika
  • 2 eggs


  1. Heat olive oil in a pan on medium heat. Fry the onions and peppers for a few minutes. Of course, only add the chili pepper if you’re into spicy food.
  2. Add the garlic, tomatoes, water and spices. Cover on low heat for 15 minutes.
  3. Make a little space for the eggs with your cooking utensil and gently place the eggs. See the video to learn exactly how. It’s super easy.
  4. Cook on low heat until the eggs are cooked to your preference. Partially cover to cook the eggs more and to stop the tomato sauce from splattering everywhere!
  5. We like the eggs very runny. Serve with bread to soak up the juices. Yum!