Spicy Shakshuka
Spicy Shakshuka is a hearty one-pan egg dish made with tomatoes, red bell pepper, garlic, chili, and aromatic spices. The eggs are gently cooked in a rich, flavorful tomato sauce and finished with fresh parsley. Serve hot with toasted bread, pita, or paratha for a satisfying breakfast, brunch, or light meal.
Ingredients
- 2 tbsp Ghee
- 90 g Onion chopped
- 4 cloves Garlic chopped
- 1 piece Red chili sliced
- 1/4 tsp Chili flakes
- 1/4 tsp Black pepper
- 1/2 tsp Salt
- 1/2 tsp Paprika
- 1/2 tsp Cumin powder
- 2 tbsp Tomato paste
- 250 g Red bell pepper chopped
- 650 g Tomatoes chopped
- 1/2 cup Water
- 4 Eggs
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Heat the ghee in a large skillet or pan over medium heat.
- Add the chopped onion and garlic. Cook for about 5 minutes until softened and fragrant.
- Add the sliced red chili, chili flakes, black pepper, salt, paprika, and cumin powder. Cook for 1 minute.
- Stir in the tomato paste and cook for another 1 minute.
- Add the chopped red bell pepper and cook for 3 minutes.
- Add the chopped tomatoes and cook for 2 minutes.
- Pour in the water, cover the pan, and cook on low heat for 15–20 minutes.
- Crush the softened tomatoes and red bell peppers with a spoon or spatula to create a thick, chunky sauce.
- Make 4 holes in the sauce and crack one egg into each hole.
- Season the eggs with additional salt and black pepper to taste.
- Cover and cook over medium heat for 3–4 minutes, or until the eggs reach your preferred doneness.
- Sprinkle with freshly chopped parsley.
- Serve hot with toasted bread, pita, or paratha.
Video
Notes
Adjust the amount of red chili and chili flakes according to your preferred level of spiciness.
For softer yolks, cook the eggs for less time; cook longer for firmer yolks.
Crushing the cooked vegetables creates a thicker, more cohesive sauce while retaining some texture.
Serve immediately while the eggs and sauce are hot.
For softer yolks, cook the eggs for less time; cook longer for firmer yolks.
Crushing the cooked vegetables creates a thicker, more cohesive sauce while retaining some texture.
Serve immediately while the eggs and sauce are hot.