Spicy Shakshuka

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Spicy Shakshuka

This is so incredibly delicious. I love eating a spicy shakshuka. You know the kind that burns your mouth when you eat it? But the best part about eating shakshuka has to be breaking the egg yolk and watching it run into the rich tomato sauce.
Don’t you agree? Sometimes this is all I need to feel good about the world.
A skillet full of hot and spicy shakshuka served with any type of fresh bread for dunking.


5 large ripe tomatoes
2 onions
5-6 cloves garlic
5-6 spicy sausages (like merguez)
1 chili pepper, finely chopped
1 yellow pepper
1-2 cups water
1 Tbsp paprika
1/2 tsp crushed chili flakes
1 tsp sugar
1 Tbsp chicken bouillon
Ground black pepper

4 eggs
1 Tbsp chopped parsley


1. Bring a pot of water to a boil. Score the tops of the tomatoes and drop them in the boiling water. Cook for 5 minutes and remove from the pot. Let cool and then remove the peel. You can skip this step if you want.

2. Chop the onion and slice the garlic. Heat some oil in a pan and add the onion. Sauté for around two minutes. Chop the chili pepper and yellow pepper and add to the pan. Add the garlic and sauté for another minute.

3. Chop the tomatoes and add to the onion. Stir and add the water, sugar, and spices. Cook for 20 minutes on low-medium heat, stirring occasionally. (You can also taste as you go along…)

4. Cut the sausages in three and add to the tomatoes. Cook for a few minutes.

5. Crack the eggs into the pan and cover. Cook until the eggs are ready.
Garnish with the chopped parsley before serving.

Good to know…
This shakshuka is really spicy. If you like it milder, just omit the chili, and the merguez sausage will give it enough of a kick.
I know that traditionally there’s no onion in shakshuka but I’m convinced it adds a lot of flavor and texture to the dish, but you can leave it out if you prefer.
If you want to make it ahead of time just follow the instructions up to the stage of adding the sausage, and refrigerate. The day you want to serve it, heat it up and add the sausage and the eggs. Don’t overcook the eggs. The white should be cooked and firm but the yolk should still be a bit runny. Before serving, cover and place in a 180°C oven for 15-20 minutes.

You’re going to love this shakshuka.

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