Today I’ve made a Middle Eastern dish Shakshuka. Shakshuka recipe is simple and true to Middle Eastern flavors. Eggs poached in a perfectly spiced vegetarian stew of tomatoes and green peppers.
Instead if using a regular Olive Oil I’ve used Ladi Biosas Agrumato Lemon Olive Oil .
I’ve also used Salt Odyssey Sea Salt Paprika to balance the sweetness of the tomatoes Shakshuka requires very little equipment to make; a well-seasoned cast iron skillet is all you need.
While there are many variations of shakshuka, a traditional shakshuka recipe is basically eggs poached in a spiced tomato and green pepper stew with onions and garlic.
But today’s shakshuka recipe is more of a traditional version, with the addition of fresh herbs like parsley and mint.
Watch my full recipe video
Shashuka RecipePrint Recipe
- Lemon Olive Oil
- 1 large yellow onion, chopped
- 2 green peppers, chopped
- 2 garlic cloves, peeled, chopped
- 1 tsp ground coriander
- 1 tsp Sea Salt smoked paprika
- 1/2 tsp ground cumin
- Pinch red pepper flakes (optional)
- Salt and pepper
- 6 Vine-ripe tomatoes, chopped
- 1 tsp sugar
- 3 large eggs
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring frequently until the vegetables have softened, about 10 minutes.
Add the tomatoes, tomato sauce, and sugar. Simmer until the tomato mixture begins to reduce, about 10-12 minutes. Taste and adjust the seasoning to your liking.
Using a wooden spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
Uncover and add the fresh parsley and mint.
You can add black pepper or crushed red pepper if you like.
Serve with warm pita, challah bread, or your choice of crusty bread.