Shakshuka Libiya — Print Recipe

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.

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.