Easy Shakshuka Recipe

Easy Shakshuka Recipe
By The Cooking World, Editorial Staff
August 22, 2022

Middle East Style Shakshuka Recipe

We'll dedicate this entire week to Middle East Cuisine, so besides our weekly recipe, we'll have two. As a way to start this special week in the best possible nothing better than an Easy Shakshuka Recipe.

Shakshuka is a delicious Middle Eastern dish generally served at breakfast. It's a one-pan dish, so it's easy to prepare, hearty, and rich, just as home on the mezze table as it is at the beginning of the day.

10 minutes
45 minutes


Olive oil, for frying
1 red onion, finely chopped
2 sweet pointed (Romano) red pepper, seeded and cut into 2 cm (1-inch)
2 garlic cloves, finely chopped
800 g (28 oz) ripe tomatoes, chopped, preferably diverse varieties such as the Roma, Baladi, and Ein Gedi tomatoes
1 Sudanese chilis or Thai bird chilis
2 g (1 teaspoon) hot smoked paprika
24 g (4 teaspoons) thick Greek yogurt
1 small bunch cilantro (coriander) leaves
Black Pepper
Toasted flatbreads, to serve

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  1. Preheat a frying pan over medium-high heat. Add the onions, red chili peppers, and cook, stirring, for 30 seconds.
  2. Add olive oil, reduce the heat to medium, and cook the onions and peppers until they begin to turn golden and caramelized, 5 to 6 minutes. Add the garlic to the pan and cook, stirring for 20 seconds. Add all of the tomatoes at once, raise the temperature to high, and season generously with salt.
  3. Crush the dried chili directly into the pan, add the hot smoked paprika and mix to combine and let it cook, stirring occasionally.
  4. Generously add oil to prevent burning and cook until the tomatoes soften and a sauce forms, 15 to 20 minutes.
  5. Make four little wells in the mixture and crack in the eggs.
  6. Reduce the heat to medium-low and cook until the egg whites are opaque but the yolk is still runny, 4 to 5 minutes. If necessary, cover the pan with a lid to cook the eggs through.
  7. Dot the yogurt around the pan and scatter over the cilantro (coriander) leaves. Serve with toasted flatbreads at the center of your mezze table.
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