Esgee's Kitchen



Shakshuka is an Israeli dish of eggs poached in a sauce of tomatoes, onions, peppers and commonly spiced with cumin, paprika and cayenne pepper. Once you have mastered how to make a Shakshuka, it is easy to improvise and add the vegetables of your choice. Shakshuka is great for breakfast and best served with warm pita bread or garlic bread. Here are three of my favourites.

1. Corn Shakshuka

This is with a corny twist!

Prep time: 10 minutes Cooking time: 5-6 minutes

  • 1 cup corn kernels
  • 1 medium sized onion finely chopped
  • 4 garlic flakes chopped
  • ½ teaspoon cumin powder
  • 1 teaspoon red chili powder/ paprika
  • 2 medium size tomatoes cut into quarters
  • 2 eggs
  • 2 tablespoons of crumbled feta cheese
  • 2 teaspoon of parsley/ green coriander chopped
  • 2 tablespoons of olive oil/vegetable oil

Heat oil in a pan and add the onions. Fry till it turns translucent. Into it put the corn and garlic. Cook till it browns. Add spices, salt and tomatoes. Cover with a lid and on slow fire cook till tomatoes have shrunk in size. Open and break the eggs into it taking care not to break the yolks. Cover with the lid again and on slow fire allow the eggs to set. Sprinkle the cheese and cilantro over it and cook for 2 more minutes. Serve hot.

P.S. A smaller quantity of tomato has been used in this recipe and consequently there is lesser tomato gravy than usual.

2. Easy Shakshuka

Prep time: 7 minutes Cooking time: 10 minutes

  • 3 eggs
  • 1 onion chopped finely
  • 3 flakes garlic chopped finely
  • 1 green chili chopped small
  • ½ cup tomato puree [canned or fresh]
  • 1 medium capsicum [any colour] chopped small
  • 2 tablespoons of olive oil/ vegetable oil
  • ½ tsp pepper powder
  • ½ teaspoon cumin powder
  • 1 tablespoon grated cheese for garnishing [optional]

In a pan put in the oil and heat it. Add the garlic first and half a minute later the chopped onions. Stir and allow it to turn translucent. Add salt. Next add the chopped capsicum and green chili and stir well. To this add the tomato puree, pepper powder and cumin powder. Allow the sauce to simmer for about 5 minutes. Into this mixture break the eggs carefully ensuring that the yolks are intact. Cover and cook on a slow fire for about 6-8 minutes or till the yolks are cooked and set. In case you like the eggs soft and runny, you may like to take it off the fire earlier. Sprinkle the grated cheese over it and serve.

3. Spicy Shakshuka

  • I onion chopped
  • 5 garlic flakes chopped
  • 5 eggs
  • 1 capsicum chopped
  • 2 green chilies chopped
  • 1 teaspoon red chili powder/ paprika
  • 1 teaspoon cumin powder
  • 1 cup tomato sauce/ puree
  • 2 teaspoons parsley chopped
  • 3 tablespoons olive oil/ vegetable oil

In a pan pour in the olive oil and fry the garlic and onions first. Next put in the green chilies and capsicum and stir. Add salt, cumin and chili powder. Next add the tomato puree and cook for about 3-4 minutes. Lower the flame and put in the eggs gently without breaking the yolks. Cover and cook till set. Sprinkle the parsley over the top. This is a spicy version for those who like their food red hot!