Egg Shakshuka

Bored of eating eggs the same way every friday for our breakfast in restaurants (no cooking on Fridays – its the start of weekend in Middle East instead of Saturday and we go back to work on Sunday). We tried this at a Tunisian/ Moroccon restaurant (Almaz by Mom) while the kids had fresh oven baked Cheese Manakish and watermelon juice and ran amuck. I love lazy Friday breakfasts, wherein I can sit and soak in the environment and the never ending to-do’s, endless kids questions, constant mom-mom-mom and everything else is background noise; the tummy (everyone’s) is happy and the mind is free.  Coming back to the dish, the flavors were absolutely amazing so I decided to recreate it at home – and have done so often after that.

Prep Time: 5 Mins

Cooking Time: 30 mins
Recipe Level: Easy
Spice Level: Medium

Serves: 2 People
Shelf Life: Eat fresh
Serving Suggestion: With toasted bread or khubz


A pan and two cocottes


  • 1 teaspoon of olive oil
  • 1⁄2 peeled and small diced yellow onion
  • 1 finely minced cloves of garlic
  • 1/4 juice of lemon
  • 1 each seeded and sliced red and yellow bell pepper
  • 1/2 roughly chopped assorted fresh tomato
  • 1/2 tablespoon of tomato paste
  • 1 teaspoon of harissa paste
  • 1⁄2 teaspoons of cumin
  • 1 teaspoon of smoked paprika
  • 2 eggs
  • Kosher salt and fresh cracked pepper to taste 
  • Cilantro and oregano for garnish


  1. Preheat the oven to 375°. 
  2. Heat the olive oil in a medium size pan on the hob and cook the onion and garlic until browned, about 10-12 minutes. 
  3. Deglaze with the lemon juice and add in the bell peppers and sauté for 4 to 6 minutes.
  4. Add in the tomatoes and water and stew over medium-high heat for 20 minutes or until the sauce becomes thick. Note: If the sauce is thin, stir in 1 more teaspoon of tomato paste at a time until it is thick. 
  5. Finish by stirring in the cumin, paprika, harissa paste, salt and pepper, and evenly transfer the mixture between 2 cocottes.
  6. Make a little well in the mixture and add an egg to the top of each shakshuka cocotte 
  7. Bake in the oven for 10-12 minutes or until the desired internal temperature of the eggs is achieved. 
  8. Garnish chopped herbs. Serve hot. 


  • If you are finicky re your egg being well done, cover the cocotte with Aluminum foil/ lid before placing it in the oven







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