Shakshuka or The Most Delicious Dish for a Perfect Brunch

Posted on Posted in Cooking, Main, Recipe, Starter

If you follow me on Instagram, you know I’m freshly back from Marrakesh, Morocco. And I am still living in the tajine/couscous mindset, full of delicious and flavorful vegetables. And guess what? The first tomatoes and bell peppers are out on the farmers market in France!!! (#hardcorefangirling).


Shakshuka is perfect for cooking those ripped tomatoes and red peppers (stuffed eggplants are also great for that 🙂 ). This middle eastern dish is a real trend for our very western big brunches.


I’ve seen recipes everywhere on the Internet. I now share my own recipe adaption which is the easiest in the world.


If you want to impress your friends and family, get the Shakshuka out! You’ll get “ooooohs” and “aaaaahs” when you’ll bring the pan on the table. Guaranteed.


Let’s start!



Yield: 4 – Prep time: 10 min – Cooking time: 30 min

What you’ll need

  • A cutting board
  • A cutting knife
  • 1 big deep pan
  • a tbsp olive oil
  • 1 onion
  • 1 garlic clove
  • a red bell pepper
  • 5 very ripe tomatoes,
  • 1 can (14 oz.) tomato puree
  • 2 tbsp tomato paste
  • 1 tsp cumin
  • Salt and pepper
  • 4 eggs
  • 1 tsp chopped coriander
Here is my philosophy : use whatever you have in your pantry that is close to the ingredients above if it is more convenient for you. Everyday cooking is fun, it should not be a dictatorship !
Moreover, This is how you create unique recipes which will be yours.
First peel and chop the onion and cut the pepper in not too thin strips.
Heat the pan on high with the olive oil. Once the pan is hot, add the onion, the cumin, the garlic, the pepper and the tomato paste.
Let them cook for 5 to 8 minutes over medium until softened.
Next, add the tomatoes and stir until blended. When the tomatoes start to soften, add the tomato puree in the pan.
Then, allow the mixture to simmer over medium heat for 10 minutes or until it starts to thicken.
Add salt and pepper to taste.
To finish, make 4 tiny holes in the sauce and crack the eggs directly in them.
Cover the pan and let the mixture simmer for 15 minutes or until the eggs are cooked (I personally like it when the eggs are still a little runny, don’t overcook!)
Garnish with the chopped coriander.

Et voilĂ !




*the links of the products I recommend in this article are not affiliated. They are my personal preferences.

Author: Emilie Durand

Emilie is a French food lover, proud Parisian and founder of On her website, she shares delicious recipes, health tips and tricks. Her goal is to gather and share the habits and rules that have been used and approved by French people for decades. That means cooking your own meals efficiently, enjoying whole foods, eating mindfully and never ever using the word diet again while losing weight.

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