From Recidemia
Jump to: navigation, search
| Middle Eastern cuisines


  • 6 tablespoons of frying olive oil
  • One tablespoon of sweet paprika
  • 6 cloves of garlic finely chopped
  • One large sweet red pepper diced
  • One Chili pepper (red or green) diced
  • 6 ripe tomatoes diced
  • Ground fresh black pepper
  • Salt to taste
  • 6 eggs


  1. On a high flame, heat the oil for about half a minute. Add the paprika and blend well.
  2. Add the garlic and peppers, and turn to low flame. Cook for about ten minutes - until the peppers have slightly softened.
  3. Add the tomatoes and spice it with salt and pepper and then blend it.
  4. Bring it to a boil, taste it and if necessary – add spices to get the taste refined.
  5. Makes six dents in the mixture. Into each dent put an egg yolk, and spread the egg whites around.
  6. 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 to the mixture pieces of sausage.