Shakshuka

Name: Shakshuka
Total time: 48 min
Yield: 4 servings
Ingredients: 1 piece Yellow onion; 4 clove Garlic; 2 piece red bell pepper; 3 tbsp Extra-virgin olive oil; 1 tsp Ground cumin; 1 tsp sweet paprika; 1 pinch Cayenne pepper; 800 g canned whole peeled tomatoes; 1 tsp Salt; 1 pinch Ground black pepper; 8 piece Egg; 15 g Flat-leaf parsley

48 min · 20 min active · makes ~1.45 kg · Medium

Eggs poached in spiced tomato sauce with cumin and paprika, finished with fresh parsley. Serves 4.

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Shakshuka

Eggs poached in spiced tomato sauce with cumin and paprika, finished with fresh parsley. Serves 4.

See more →

TOTAL TIME

48 min

ACTIVE TIME

20 min

QUANTITY

~1.45 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/12

Tools0/7

Ingredients

0/12 gathered · 4 servings

1piece

4clove

2piece

3tbsp

1tsp

1pinch

800g

1tsp

1pinch

8piece

15g

#	Quantity	Notes	State
1	1piece	—	—
2	4clove	—	—
3	2piece	—	—
4	3tbsp	—	—
5	1tsp	—	—
6	1tsp	—	—
7	1pinch	—	—
8	800g	—	—
9	1tsp	—	—
10	1pinch	—	—
11	8piece	—	—
12	15g	—	—

Tools

8 items

Procedure

31 steps

1 of 31

Pull away the papery outer layers of the onion and peel it clean.

Yellow onion · 1 piece

⏱ 30s

ResultPeeled yellow onion

2 of 31

Cut the peeled onion in half through the root.

Peeled yellow onion · step 1

⏱ 10s

ResultHalved onions

3 of 31

Finely chop both halves of the onion into small, even pieces.

Halved onions · step 2

⏱ 45s

ResultFinely chopped onion

4 of 31

Sweep the chopped onion into a small bowl to keep it ready.

Finely chopped onion · step 3

⏱ 5s

ResultMeasured onionused in step 14

5 of 31

Crush each garlic clove lightly with the flat of the knife, then slip off the skins.

Garlic · 4 clove

⏱ 30s

ResultPeeled garlic cloves

6 of 31

Finely chop the peeled garlic cloves into a fine mince.

Peeled garlic cloves · step 5

⏱ 30s

ResultFinely chopped garlic

7 of 31

Scrape the chopped garlic into a second small bowl.

Finely chopped garlic · step 6

⏱ 5s

ResultMeasured garlicused in step 18

8 of 31

Cut both peppers in half from stem to base.

Red bell pepper · 2 piece

⏱ 15s

ResultHalved red bell peppers

9 of 31

Cut out the core and seeds from each pepper half and discard them.

Halved red bell peppers · step 8

⏱ 20s

ResultDeseeded red bell pepper halves

10 of 31

Slice the pepper halves lengthways into thin strips, then cut those strips crossways into small pieces roughly 1 cm square.

Deseeded red bell pepper halves · step 9

⏱ 40s

ResultSliced red bell peppers

11 of 31

Tip the diced pepper into a medium bowl.

Sliced red bell peppers · step 10

⏱ 5s

ResultMeasured sliced peppersused in step 16

12 of 31

Pour the olive oil into a large frying pan and set it over a medium heat.

Extra-virgin olive oil · 3 tbsp

⏱ 5s

ResultMeasured oil

13 of 31

Let the oil heat until it shimmers and moves easily when the pan is tilted.

⏱ 1 min

ResultHot oil

14 of 31

Add the chopped onion to the hot oil.

Measured onion · step 4

⏱ 5s

ResultOiled onion

15 of 31

Cook the onion, stirring regularly, until it is completely soft and translucent with golden edges, about 7 minutes.

⏱ 7 min

ResultSoftened onion

16 of 31

Add the diced red pepper to the pan.

Measured sliced peppers · step 11

⏱ 5s

ResultOnion with peppers

17 of 31

Cook the peppers and onion together, stirring occasionally, until the peppers are tender and beginning to collapse, about 5 minutes.

⏱ 5 min

ResultSoftened peppers and onion

18 of 31

Add the chopped garlic to the pan.

Measured garlic · step 7

⏱ 5s

ResultSpiced vegetable base

19 of 31

Sprinkle the ground cumin over the vegetables.

Ground cumin · 1 tsp

⏱ 5s

ResultCumin-added vegetable base

20 of 31

Add the sweet paprika to the pan.

Sweet paprika · 1 tsp

⏱ 5s

ResultPaprika-added vegetable base

21 of 31

Add the cayenne pepper.

Cayenne pepper · 1 pinch

⏱ 5s

ResultCayenne-added vegetable base

22 of 31

Stir everything together and cook for 1 minute until the garlic and spices are fragrant and coating the vegetables.

⏱ 1 min

ResultFragrant spiced vegetable base

23 of 31

Pour in the canned tomatoes and use the spoon to crush each tomato roughly against the side of the pan.

Canned whole peeled tomatoes · 800 g

⏱ 10s

ResultTomato-added spiced base

24 of 31

Season the sauce with the salt.

Salt · 1 tsp

⏱ 5s

ResultSeasoned tomato base

25 of 31

Add the black pepper.

Ground black pepper · 1 pinch

⏱ 5s

ResultSweetened tomato base

26 of 31

Let the sauce bubble at a steady simmer, stirring occasionally, until it is thick, deep red and the oil has risen slightly to the surface, about 15 minutes.

⏱ 15 min

ResultThick tomato sauce

27 of 31

Use the back of a spoon to press 8 shallow wells evenly into the surface of the sauce.

⏱ 30s

ResultThick tomato sauce with wells

28 of 31

Crack one egg into each well, working quickly so they all start cooking at the same time.

Egg · 8 piece

⏱ 30s

ResultEgged tomato sauce

29 of 31

Cover the pan and cook over a low heat until the egg whites are fully set but the yolks are still soft and runny, about 6 to 8 minutes. Use pasteurised eggs for runny yolks, or cook them 3 minutes more until firm.

⏱ 8 min

ResultShakshuka with set eggs

30 of 31

Gather the parsley leaves and roughly chop them.

Flat-leaf parsley · 15 g

⏱ 20s

ResultRoughly chopped parsley

31 of 31

Scatter the chopped parsley over the eggs and bring the pan straight to the table to serve.

Roughly chopped parsley · step 30

⏱ 5s

ResultShakshuka

Total Time48 min

#	Product	Action
1	1 piece	Pull away the papery outer layers of the onion and peel it clean.⏱ 30sResultPeeled yellow onion
2	Peeled yellow onionstep 1	Cut the peeled onion in half through the root.⏱ 10sResultHalved onions
3	Halved onionsstep 2	Finely chop both halves of the onion into small, even pieces.⏱ 45sResultFinely chopped onion
4	Finely chopped onionstep 3	Sweep the chopped onion into a small bowl to keep it ready.⏱ 5sResultMeasured onionused in step 14
5	4 clove	Crush each garlic clove lightly with the flat of the knife, then slip off the skins.⏱ 30sResultPeeled garlic cloves
6	Peeled garlic clovesstep 5	Finely chop the peeled garlic cloves into a fine mince.⏱ 30sResultFinely chopped garlic
7	Finely chopped garlicstep 6	Scrape the chopped garlic into a second small bowl.⏱ 5sResultMeasured garlicused in step 18
8	2 piece	Cut both peppers in half from stem to base.⏱ 15sResultHalved red bell peppers
9	Halved red bell peppersstep 8	Cut out the core and seeds from each pepper half and discard them.⏱ 20sResultDeseeded red bell pepper halves
10	Deseeded red bell pepper halvesstep 9	Slice the pepper halves lengthways into thin strips, then cut those strips crossways into small pieces roughly 1 cm square.⏱ 40sResultSliced red bell peppers
11	Sliced red bell peppersstep 10	Tip the diced pepper into a medium bowl.⏱ 5sResultMeasured sliced peppersused in step 16
12	3 tbsp	Pour the olive oil into a large frying pan and set it over a medium heat.⏱ 5sResultMeasured oil
13	—	Let the oil heat until it shimmers and moves easily when the pan is tilted.⏱ 1 minResultHot oil
14	Measured onionstep 4	Add the chopped onion to the hot oil.⏱ 5sResultOiled onion
15	—	Cook the onion, stirring regularly, until it is completely soft and translucent with golden edges, about 7 minutes.⏱ 7 minResultSoftened onion
16	Measured sliced peppersstep 11	Add the diced red pepper to the pan.⏱ 5sResultOnion with peppers
17	—	Cook the peppers and onion together, stirring occasionally, until the peppers are tender and beginning to collapse, about 5 minutes.⏱ 5 minResultSoftened peppers and onion
18	Measured garlicstep 7	Add the chopped garlic to the pan.⏱ 5sResultSpiced vegetable base
19	1 tsp	Sprinkle the ground cumin over the vegetables.⏱ 5sResultCumin-added vegetable base
20	1 tsp	Add the sweet paprika to the pan.⏱ 5sResultPaprika-added vegetable base
21	1 pinch	Add the cayenne pepper.⏱ 5sResultCayenne-added vegetable base
22	—	Stir everything together and cook for 1 minute until the garlic and spices are fragrant and coating the vegetables.⏱ 1 minResultFragrant spiced vegetable base
23	800 g	Pour in the canned tomatoes and use the spoon to crush each tomato roughly against the side of the pan.⏱ 10sResultTomato-added spiced base
24	1 tsp	Season the sauce with the salt.⏱ 5sResultSeasoned tomato base
25	1 pinch	Add the black pepper.⏱ 5sResultSweetened tomato base
26	—	Let the sauce bubble at a steady simmer, stirring occasionally, until it is thick, deep red and the oil has risen slightly to the surface, about 15 minutes.⏱ 15 minResultThick tomato sauce
27	—	Use the back of a spoon to press 8 shallow wells evenly into the surface of the sauce.⏱ 30sResultThick tomato sauce with wells
28	8 piece	Crack one egg into each well, working quickly so they all start cooking at the same time.⏱ 30sResultEgged tomato sauce
29	—	Cover the pan and cook over a low heat until the egg whites are fully set but the yolks are still soft and runny, about 6 to 8 minutes. Use pasteurised eggs for runny yolks, or cook them 3 minutes more until firm.⏱ 8 minResultShakshuka with set eggs
30	15 g	Gather the parsley leaves and roughly chop them.⏱ 20sResultRoughly chopped parsley
31	Roughly chopped parsleystep 30	Scatter the chopped parsley over the eggs and bring the pan straight to the table to serve.⏱ 5sResultShakshuka
Total Time		48 min

Nutrition

per serving

Estimated · pre-cooking · 92% ingredients covered

Nutrient	Per serving
	294kcal
	15g
	20g
	5g
	14g
	7g
	3g
	1,494mg

Ingredients0/12

Tools0/7

Recipe

Shakshuka

Eggs poached in spiced tomato sauce with cumin and paprika, finished with fresh parsley. Serves 4.

What you’ll doYou will dice onion, garlic and peppers, then soften them in olive oil before building a tomato sauce with cumin, paprika and cayenne. Once the sauce thickens and oils rise to the surface, you will crack eggs into shallow wells and cover the pan to poach them gently until the whites set but yolks remain runny.

Serves4

Total48 min

LevelMedium

Ingredients

Yellow onion1 piece
Garlic4 clove
Red bell pepper2 piece
Extra-virgin olive oil3 tbsp
Ground cumin1 tsp
Sweet paprika1 tsp
Cayenne pepper1 pinch
Canned whole peeled tomatoes800 g
Salt1 tsp
Ground black pepper1 pinch
Egg8 piece
Flat-leaf parsley15 g

Tools

SpoonMeasured onion bowl (small bowl)Measured bowl (small bowl)Large frying panChef's knifeMedium bowlWooden spoonChopping board

Method

Pull away the papery outer layers of the onion and peel it clean.

30sChopping board, Chefs knifeYellow onion · 1 piece

Cut the peeled onion in half through the root.

10sChopping board, Chefs knifePeeled yellow onion · step 1

Finely chop both halves of the onion into small, even pieces.

45sChopping board, Chefs knifeHalved onions · step 2

Sweep the chopped onion into a small bowl to keep it ready.

Result · Measured onion · used in step 14

5sMeasured onion bowl (small bowl)Finely chopped onion · step 3

Crush each garlic clove lightly with the flat of the knife, then slip off the skins.

30sChopping board, Chefs knifeGarlic · 4 clove

Finely chop the peeled garlic cloves into a fine mince.

30sChopping board, Chefs knifePeeled garlic cloves · step 5

Scrape the chopped garlic into a second small bowl.

Result · Measured garlic · used in step 18

5sMeasured bowl (small bowl)Finely chopped garlic · step 6

Cut both peppers in half from stem to base.

15sChopping board, Chefs knifeRed bell pepper · 2 piece

Cut out the core and seeds from each pepper half and discard them.

20sChopping board, Chefs knifeHalved red bell peppers · step 8

Slice the pepper halves lengthways into thin strips, then cut those strips crossways into small pieces roughly 1 cm square.

40sChopping board, Chefs knifeDeseeded red bell pepper halves · step 9

Tip the diced pepper into a medium bowl.

Result · Measured sliced peppers · used in step 16

5sMedium bowlSliced red bell peppers · step 10

Pour the olive oil into a large frying pan and set it over a medium heat.

5sLarge frying panExtra-virgin olive oil · 3 tbsp

Let the oil heat until it shimmers and moves easily when the pan is tilted.

1 minLarge frying pan

Add the chopped onion to the hot oil.

5sLarge frying panMeasured onion · step 4

Cook the onion, stirring regularly, until it is completely soft and translucent with golden edges, about 7 minutes.

7 minLarge frying pan, Wooden spoon

Add the diced red pepper to the pan.

5sLarge frying panMeasured sliced peppers · step 11

Cook the peppers and onion together, stirring occasionally, until the peppers are tender and beginning to collapse, about 5 minutes.

5 minLarge frying pan, Wooden spoon

Add the chopped garlic to the pan.

5sLarge frying panMeasured garlic · step 7

Sprinkle the ground cumin over the vegetables.

5sLarge frying panGround cumin · 1 tsp

Add the sweet paprika to the pan.

5sLarge frying panSweet paprika · 1 tsp

Add the cayenne pepper.

5sLarge frying panCayenne pepper · 1 pinch

Stir everything together and cook for 1 minute until the garlic and spices are fragrant and coating the vegetables.

1 minLarge frying pan, Wooden spoon

Pour in the canned tomatoes and use the spoon to crush each tomato roughly against the side of the pan.

10sLarge frying pan, SpoonCanned whole peeled tomatoes · 800 g

Season the sauce with the salt.

5sLarge frying panSalt · 1 tsp

Add the black pepper.

5sLarge frying panGround black pepper · 1 pinch

Let the sauce bubble at a steady simmer, stirring occasionally, until it is thick, deep red and the oil has risen slightly to the surface, about 15 minutes.

15 minLarge frying pan

Use the back of a spoon to press 8 shallow wells evenly into the surface of the sauce.

30sLarge frying pan, Spoon

Crack one egg into each well, working quickly so they all start cooking at the same time.

30sLarge frying panEgg · 8 piece

8 minLarge frying pan

Gather the parsley leaves and roughly chop them.

20sChopping board, Chefs knifeFlat-leaf parsley · 15 g

Scatter the chopped parsley over the eggs and bring the pan straight to the table to serve.

Result · Shakshuka

5sLarge frying panRoughly chopped parsley · step 30

Printed 7 October 2026