• 1 onion
  • 1 red capsicum
  • 1 yellow capsicum
  • 15 gr thyme, chopped
  • 15 gr cilantro, chopped
  • 15 gr parsley, chopped
  • half can of peeled tomatoes in cubes
  • 1 tsp cumin
  • 2 tsp brown sugar
  • 1 bay leaf
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper
  • salt and pepper
  • 4 eggs

Author of this recipe

Annelies Blaauwkamer

Annelies Blaauwkamer

Community organisation

So many variations are possible with salads, vegetables and dressings, so I never get bored eating them! Every season has it's own produce that can be used to prepare a new salad.Once in a... Read more

Shakshuka is a one-skillet dish that's popular in Middle Eastern countries.

Total votes: 596


  • Cut the onion in rings and the capsicum in cubes or strips. 
  • Heat olive oil in a big skillet. Bake cumin for 2 minutes, add the onion rings for 2 minutes and add the capsicum, sugar, fresh herbs (keep a little cilantro apart) en bake for 5 minutes on high heat. 
  • Add the peeled tomato cubes and a little juice from the can, kurkuma and cayenne pepper and bring to taste with salt and pepper. 
  • Lower the heat and let simmer for 10 minutes.
  • Make 4 holes in the sauce and carefully add a raw egg in every hole (optional, season the eggs with a little salt and pepper)
  • Put a lid on th skillet and cook the eggs for about 8-10 minutes. 
  • Serve with some fresh chopped cilantro


Tips from the author

This recipe is suitable for breakfast, lunch and dinner and serves 4 portions. But for dinner I would advise to serve this portion for 2 persons. 

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