Shakshuka - An Arabic Egg Delight
Recipe type: Brunch
Cuisine: Arabic
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Eggs – 4
  • White onion – 1, medium, thinly sliced
  • Garlic – 3 to 4 cloves, minced
  • Red bell pepper – 1, medium
  • Green bell pepper – 1 medium
  • Tomato – 4, medium
  • Chilli flakes – 1 tsp [You can substitute this with paprika]
  • Salt and black pepper to taste
  • Freshly chopped cilantro – a handful
  • Olive oil – 2 tbsp
  1. Cut the bell pepper into half inch squares. De-seed the tomatoes and cut into similar sized squares as of bell peppers.
  2. Heat the olive oil in a non-stick shallow frying pan, add minced garlic and saute for few seconds until fragrant.
  3. When the oil is hot, add the sliced onions and both red & green bell peppers. Saute them on medium-low heat till are soft and lightly browned. This would take about 10 to 15 minutes.
  4. Next add the chopped tomatoes and stir them in. Season with salt and pepper to taste. Cover and cook till the tomatoes are cooked down and all mushy for about 8 to 10 minutes.
  5. One all the vegetables have turned soft, roughly make 4 indentations for placing the eggs.
  6. Now crack one egg at a time in a small bowl. Carefully drop each egg into each dents.
  7. Cover and cook the eggs until the egg whites are firm but the yolks are still little runny. This will take about 5 to 10 minutes on low heat.
  8. Once done, scoop out 2 eggs with generous amount of tomato-bell pepper sauce per serving, garnish with some fresh chopped cilantro and serve your shakshuka hot!
Recipe by Flavor Quotient at