Cookbook:Shakshuka I

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Shakshuka I

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  1. On a high heat, heat the oil for about ½ minute. Add the paprika and blend well.
  2. Add the garlic and peppers, and turn to low flame. Cook for about 10 minutes, until the peppers have slightly softened.
  3. Add the tomatoes and bring to a boil, then season to taste with salt and pepper.
  4. Make 6 dents in the mixture. Into each dent, put an egg yolk, and spread the egg whites around.
  5. Continue to cook on low until the egg whites have coagulated.

Notes, tips, and variations

  • Serve the shakshouka with black bread and fresh parsley.
  • You may also add pieces of sausage to the mixture.
  • In an Egyptian variation, a little sugar is added to the tomato sauce, and the eggs are scrambled into the liquid—this can be eaten hot or cold.