Shakshuka: The Middle Eastern Egg Dish

Shakshuka: The Middle Eastern Egg Dish

The Middle Eastern dish, Shakshuka, comprises of a tangy tomato and bell pepper base topped with eggs.

It is a wholesome and hearty, soul food dish.

Our not so traditional version is a bit more fun and cheesy.

The Recipe:

serves 2 pax

3 eggs

1 large Tomato, diced

1/2 cup Tomatillo, diced

6-8 Yellow Pear Tomato

6tbsp Tomato Puree

1/2 Red Bell pepper, diced

1/2 Green Bell pepper, diced

2 Red Bird’s Eye Chilli, Chopped

1 tsp Garlic Paste

1 tbsp Paprika

1 tsp Thyme (we used Jordanian Red Thyme)

1 tsp Coriander Powder

1 tsp Cumin Powder

1/2 cup grated Manchego

Handful of Basil Leaves

pinch of Sugar

Salt and Pepper

1/2 tbsp Oil/ Butter



  • In a non stick pan, heat some Olive Oil/ butter. Add the Garlic, Tomato and Spices (apart from salt and pepper) and sauté.
  • Once the tomatoes start to soften and release water, add the tomato puree, basil, chilli and bell peppers.

  • Continue to cook on medium heat till the water released has evaporated 3/4th.

  • Season the mix with salt, pepper and sugar.
  • Make three holes in the mixture and carefully break the eggs in them. Ensure not to break the yolk.

  • Lid the pan and continue cooking on low heat. By lidding the pan, steam is created which helps cook the eggs evenly.

  • Once the eggs are cooked to a poached egg consistency, remove the lid (approx 2-3 mins).
  • Top the dish with grated Manchego and bring off heat.

  • Serve with Greek Yoghurt/Labneh and Toast.



  • The yellow tomato and Tomatillo can easily be switched for same quantity of regular tomato, diced.
  • It is not necessary to use Manchego. Parmesan, Fresh Mozzarella, Feta and Cotija cheese all work well.
  • The dish can also be served with Tortilla and a side of Guacamole.
  • Add black beans as well to the tomato mix to give a more tex mex feel.
  • Can replace eggs with tofu or paneer for a veggie version.

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