Simple Shakshusa

This traditional North African dish uses everyday ingredients to create this extraordinary poached-egg concoction that can be served at any time of day.

Spice levels can be adjusted to taste, so use as much black pepper and crushed red pepper as you and your audience can take. Many variations include meat; about half a pound of ground beef, lamb or chicken would work with this version.

  • 1 lg Yellow onion, chopped
  • 2 Green peppers, chopped
  • 2 Garlic cloves, peeled, chopped
  • 1 tsp Coriander, ground
  • 1 tsp Sweet paprika
  • ½ tsp Cumin, ground
  • 6 Vine-ripened tomatoes, chopped (about 6 cups chopped tomatoes)
  • ½ cup Tomato sauce
  • 6 large Eggs
  • ¼ cup Parsley leaves, fresh, chopped (about 0.2 oz)
  • ¼ cup Mint leaves, fresh, chopped (about 0.2 oz)
  • Extra virgin olive oil
  • Shredded carrots
  • Salt and pepper

  1. Heat 3 tablespoons olive oil in a large cast-iron skillet. Add onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
  2. Add tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
  3. Using a wooden spoon, make 6 indentations or “wells” into the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each well.
  4. Reduce heat, cover the skillet, and cook on low until egg whites are set.
  5. Uncover and add the fresh parsley and mint. Add more black pepper or crushed red pepper. Serve with warm pita, challah bread or other crusty bread.

Serves 4 | Prep Time 30-40 min