Shakshouka — Print Recipe — The Culinary Codex

Eggs gently poached in a vibrant, cumin-spiced tomato and pepper sauce, served sizzling in the skillet with warm bread for scooping. This beloved Palestinian breakfast dish transforms simple ingredients into morning comfort.

Ingredients

6 large eggs
6 ripe tomatoes, chopped (or 800g canned)
2 bell peppers, diced
1 large onion, diced
4 cloves garlic, minced
2 tbsp olive oil
1 tsp cumin
1 tsp paprika
1/2 tsp chili flakes
Salt and pepper
Fresh parsley and cilantro
Warm pita bread for serving

Instructions

1 Heat olive oil in a large skillet over medium heat. Sauté diced onion until softened, about 5 minutes.
2 Add diced bell peppers and cook for another 5 minutes until they begin to soften and caramelize at the edges.
3 Stir in garlic, cumin, paprika, and chili flakes. Cook for one minute until very fragrant.
4 Add chopped tomatoes, salt, and pepper. Simmer for 15 minutes until the sauce has thickened and reduced.
5 Make 6 wells in the sauce with the back of a spoon. Crack an egg into each well. Cover and cook 5-7 minutes until whites are set but yolks are still runny.
6 Garnish with fresh parsley and cilantro. Serve immediately in the skillet with warm pita bread for scooping.

Did You Know?

Palestinian families often argue passionately about whether shakshouka yolks should be runny or fully set — there is no diplomatic middle ground.