My version of Shakshuka, an Israeli and Middle Eastern breakfast dish that is eaten all around the Mediterranean. My version is slightly spicier and I often add some extra ingredients. It is not authentic maybe, but my own variation on a classic dish.

  • Ingredients
  • 1kg fresh tomatoes unpeeled and cut in quarters
  • 6 cloves of garlic, diced
  • 1 chilly, diced
  • 1 large Spanish onion, diced
  • 1 green, 1 red and 1 yellow pepper, in thin strips
  • 2 tsp of salt
  • One teaspoon of sweet paprika
  • One teaspoon of hot paprika
  • 2 tsp tomato paste/puree
  • 60 ml vegetable oil
  • 6 large eggs
  • 2 tbsp tablespoon Harissa paste
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • ½ tsp ground turmeric
  • ½ tsp ground fenugreek
  • ½ tsp caraway
  • ½ tsp ground fennel
  • juice of half a lemon


  • Sweat the onions for 5 minutes on medium heat in the oil and add the peppers. Fry another 5 minutes on medium heat until soft
  • Add the tomatoes, garlic, salt, spices, harissa paste, tomato puree, lemon juice and oil to the pan and simmer for about half an hour uncovered on a low heat and then stir until it has thickened. Sometimes I add some chopped olives, some feta cheese, or chopped spinach.
  • Ladle the sauce into a greased frying pan
  • Bring to a low simmer and break the eggs over the tomato mixture
  • Gently cover and cook for about three minutes until the eggs are set
  • Serve the pan direct to the table

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