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Shakshuka 2.0

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Adjust Servings:
6 Egg(s)
2 Paprika red
800 g of Italian canned tomatos
2 tbsp. of Tomato paste optional
4 cloves of Garlic
3 tbsp. of Extra Virgin olive oil
for garnish Parsley leaves
1 tsp. of Cumin powder
1/3 tsp. of Ground cumin
1 tsp. of Paprika powder sweet
1/3 tsp. of Cayenne pepper or more, to taste
to taste Salt about 1 tsp
to taste Sugar white about 1/2 tsp

Shakshuka 2.0

  • Dairy-Free
  • Gluten-Free
  • Vegetarian
  • 40 min
  • Serves 2
  • Medium


  • spices:



Why shakshuka 2.0? One of the first recipes I published on this website was a recipe for shakshuka. Since then I’ve learned more about Middle Eastern cuisine, spices, and cooking techniques, so today I’d like to share with you the updated shakshuka recipe. My first shakshuka is delicious, too, but simpler in terms of taste. The updated one features new, more authentic flavors. 

You should try it! It’s one of the most cheerful dishes! It always cheers you up and sets the mood for a positive day!

Tip: cooking shakshuka from scratch in the morning might take longer than you’d want to spend after just crawling out of bed. Preparing the sauce alone takes 30 min, so I’d recommend you make the sauce the day before. Then all you need to do in the morning is to bring it to a boil and add eggs. Only 10 min and your breakfast is ready! 


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Prepare the peppers by removing the core, pith, and seeds. Cut it into small cubes (5 mm). Finely chop the garlic.


Heat olive oil in a large high-sided over medium heat. Add the pepper, garlic and tomato paste. Add about ½ tsp salt. Cook for 1 min, then cover with a lid, reduce the heat and cook for 10 min until the pepper is soft.


Add the tomatoes, crush them with a spatula, and stir. Add all spices and cook over medium heat for 15-20 min or until the sauce is thick.


Using a spatula, make a few divots in the sauce and break eggs directly into it. Cook over medium heat until the eggs are done - the whites are white and the yolks are still a bit runny. It will take 10-15 min. Sprinkle with herbs and serve straight from the pan.

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