Shakshuka Libiya

Name: Shakshuka Libiya
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Libyan
Ingredients: 6 eggs; 4 ripe tomatoes, chopped; 2 green peppers, diced; 1 onion, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 2 tbsp olive oil; 1 tsp cumin; 1 tsp paprika; 1/2 tsp cayenne; Salt and pepper; Fresh parsley for garnish

شكشوكة ليبية (shak-SHOO-kah LEE-bee-yah)

Libyan Shakshuka

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 322 kcal

Eggs poached in a fiery, cumin-laced tomato and pepper sauce, served sizzling in the pan with crusty bread for dipping. Libya's version is bolder and spicier than its regional cousins.

Nutrition & Info

Protein 18.0g

Carbs 22.0g

Fat 18.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free nut-free

Allergen Warnings

⚠ eggs

Equipment Needed

cast iron skillet spatula lid

Presentation Guide

Vessel: cast iron skillet

Garnishes: fresh parsley, chili flakes

Accompaniments: crusty bread

Ingredients

6 eggs
4 ripe tomatoes, chopped
2 green peppers, diced
1 onion, diced
4 cloves garlic, minced
2 tbsp tomato paste
2 tbsp olive oil
1 tsp cumin
1 tsp paprika
1/2 tsp cayenne
Salt and pepper
Fresh parsley for garnish

Instructions

1
Heat olive oil in a cast iron skillet. Saute onion and green peppers until softened, about 5 minutes.
2
Add garlic and cook 30 seconds. Stir in tomato paste, cumin, paprika, and cayenne, cooking until fragrant.
3
Add chopped tomatoes, season with salt and pepper, and simmer 10 minutes until sauce thickens.
4
Make 6 wells in the sauce with a spoon. Crack an egg into each well carefully.
5
Cover the skillet and cook over low heat 5-7 minutes until egg whites are set but yolks remain runny.
6
Garnish with fresh parsley and serve immediately in the skillet with warm crusty bread for dipping.

💡

Did You Know?

Libyan families often argue about the ideal shakshuka yolk: some insist on runny, others demand fully set, and the debate has no end in sight.

Chef's Notes

Equipment Tips

cast iron skillet
spatula
lid

Garnishing

fresh parsley, chili flakes

Accompaniments

crusty bread

The Story Behind Shakshuka Libiya

Shakshuka arrived in Libya through Ottoman-era culinary exchange across North Africa. While versions exist from Tunisia to Turkey, Libyan shakshuka distinguishes itself through heavier cumin use and more aggressive chili heat. It became the go-to quick meal for Libyan households, affordable and satisfying. During periods of economic hardship, shakshuka proved that extraordinary flavor needs only humble ingredients: eggs, tomatoes, and a fearless hand with spice.

🕐 Traditionally enjoyed breakfast or light dinner 📜 Origins: Ottoman-era North Africa

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