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Shakshuka with Onions and Herbs

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Adjust Servings:
6 Egg(s)
2 Paprika red
2 Onion
2 cans of Italian canned tomatos 400 g each
1/2 bunch of Parsley leaves Or, 1 tbsp. of dried parsley
1/2 bunch of Coriander leaves Or, 1 tbsp. of dried coriander
3 tbsp. of Extra Virgin olive oil
1/2 tsp. of Cumin whole
to taste Salt
to taste Grounded black pepper
1/2 stick of Cinnamon
2 Bay leaf
1/2 tsp. of Cayenne pepper
1 pinch of Saffron

Shakshuka with Onions and Herbs

  • Serves 3
  • Medium


  • Vegetables:

  • Специи:



This is another version of shakshuka, the eggs in tomato sauce. It’s still the classic version with the tomato and paprika sauce, but it has lots of herbs and no garlic. But, it has onions, which add even more sweetness to the sauce. So, if you like shakshuka for breakfast, it’s another excellent option.

Fresh parsley and coriander you can replace with dried ones. The sauce in the recipe can be divided into two parts, one part to freeze for later. Or you can use the whole sauce. It will be a lot of sauce 🙂

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Cut bell peppers into small cubes or thin strips. Then finely dice or slice the onions into thin slices. Chop the herbs finely.


In a large frying pan with high sides, heat olive oil, add the whole seeds of cumin and saute them for a few minutes until they become fragrant. Next, add the onion and sauté them together for 5 minutes. Then, add the bell peppers and sauté vegetables until they are soft and slightly caramelized. Now add tomatoes, herbs and all other spices and season them with salt and pepper to taste. Let the sauce come to a boil and then simmer it for about 15 minutes without a lid, stirring occasionally. You should get a thick sauce with a bright flavor.


Set aside some of the cooked sauce and freeze it if desired. Spread the remaining sauce over the bottom of the pan, then make dimples with a spatula and crack an egg into each one. Then continue to simmer until the eggs are cooked. Before serving, salt the eggs and garnish the dish with chopped herbs.
Bon Appétit!

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