Shakshuka Recipe

Need some super quick (healthy) dinner time inspiration? Time to get your shakshuka on!

Are your summer tomatoes coming on right about now? My five-year-old found our first one in the garden yesterday, and we all took a bite of its juicy sweetness. And if you have eggplant, or can come across a few, then it’s definitely time for shakshuka!

My husband brought this dish home years ago after traveling with Israeli friends; so we have always thought of it as Israeli. It’s been a staple breakfast whenever we have an abundance of tomatoes and eggplants.

However,  according to my gorgeous new cookbook (Jerusalem by Yotam Ottolenghi and Sami Tamimi, 2012) it is originally Tunisian. Whomever thought it up, it’s a divine combination of flavours in a tomato/eggplant sauce with eggs on top. Yum!

You can substitute the eggplant for capsicum; whatever fits with your garden vegetable supply.

Ingredients for shakshuka

  • Olive oil for frying
  • 1 onion
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 cups of chopped tomatoes
  • 2 cups of chopped eggplant (or 3 cups tomato, 1 cup capsicum)
  • Salt and pepper
  • 4-5 eggs
  • Fresh green herbs to garnish



Heat olive oil in a pan and saute the chopped onion for a few minutes. Add garlic, cumin, paprika, chopped tomato, eggplant and/or capsicum and allow to simmer 10-15 minutes until it has reduced a little.

Add salt and pepper to taste. Crack eggs on top and cover the pan. Cook until your eggs are just how you like them. Garnish with fresh greens and enjoy!v

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