Shakshuka – A hearty, autumn breakfast

Shakshuka Origin

Shakshuka is a Middle Eastern dish that is perfect for breakfast, brunch or really any time of the day. It is perfect for a chilly day and is such a homey-meal. Shakshuka translates to “shaken” or “mixture” and is basically eggs poached in a spicy, tomato sauce and full of spices. The spices used vary from region to region and depend on taste.

When made for lunch or dinner, you can add vegetables, such as aubergines  (eggplants) to it and/or top it with feta cheese to add even more texture.

This dish tastes delicious with any kind of bread, such as pita bread. It is easy to make and you can try out your own version by adding different spices and vegetables.

So, let’s get started! This recipe is calculated for 2 people. You will need the following ingredients:


  • Cut the onion, garlic clove and pepper bell in small dices
  • Heat some olive oil in a skillet and sweat the onions until they are clear
  • Add the garlic and pepper bell and sautee for a minute or so
  • Add ground cumin, smoked paprika and the tomato paste and stir well
  • Pour in a can of chopped tomato and add the sugar, chilli flakes to taste and season with salt and pepper
  • Let it simmer over medium heat, stirring occasionally until the sauce thickens and add the spinach
  • Use your cooking spoon to create a space for the eggs on the sauce
  • Crack the eggs into the areas and cover the skillet and let it cook until the eggs are done
  • Remove from heat, sprinkle with flat-leaf parsley and serve with bread
  • Enjoy this delicious meal!

I made this for Sunday brunch and could not get enough of it. Next time, I will try it with eggplants and feta on top.


*photo shows one portion



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