Shakshuka recipe

Shakshuka recipe: A classic North African dish. Image: Pixabay.

Shakshuka recipe – A taste from North Africa

Spice up breakfast time with this mouth-watering dish from Tunisia.

Shakshuka recipe

Shakshuka recipe: A classic North African dish. Image: Pixabay.

Bring a taste from North Africa home with this shakshuka recipe. It is a tasty dish that originated in Tunisia but is also a favourite in the Middle East as well.

Shakshuka consists of fresh, simple ingredients. It is an easy one-skillet dish of gently poached eggs in a simmering tomato sauce. Simply delightful!

This recipe includes ¼ teaspoon of chilli powder. However, if you like your food really hot and peppery, you can increase the quantity of chilli powder. Alternatively, you can even use fresh chillies with the chilli seeds for a real fiery experience. Just make sure everyone around your breakfast table can tolerate strong flavours.

This shakshuka recipe is a quick and easy meal to whip together in less than 30 minutes. After tasting this recipe once, you may never want to eat eggs any other way.

Enjoy this shakshuka recipe with freshly baked bread to soak up the fragrant tomato sauce in which the eggs are cooked.

Shakshuka recipe

5 from 1 vote
Recipe by Dirnise Britz Course: BreakfastCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


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  • 1 medium 1 onion, diced

  • ½ ½ red bell pepper, seeded and diced

  • 2 cloves 2 garlic, finely chopped

  • 2 teaspoons 2 paprika

  • 1 teaspoon 1 cumin

  • ¼ teaspoon ¼ chilli powder

  • 1 can 1 whole peeled tomatoes

  • 6 large 6 eggs

  • salt and pepper, to taste

  • a handful of fresh coriander, chopped


  • On medium heat, add olive oil to a large frying pan.
  • Fry the bell pepper, garlic and onion together until translucent.
  • Add the spices and cook for another minute.
  • Add the canned tomato, and season with salt and pepper. Leave to simmer for 5 minutes.
  • Make wells in the sauce and crack eggs into the frying pan.
  • Cover with a lid and let it simmer for 7 minutes.
  • Garnish with coriander and serve hot.


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