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Shakshuka - for mondays that need a little spice

June 1, 2016
food recipes

I made this Shakshuka last monday and took a picture of it.

This is the recipe I used:


  • 4 eggs
  • 2 cans tomatoes
  • 2 bell pepper/sweet bell pepper charred and sliced in strips
  • 1 diced onion
  • 1 chopped clove garlic
  • 1 tsp harissa
  • (opt: some small tomatoes for texture and decoration)


  • 2 tsp cuminseeds
  • 1 tsp fennel seed
  • 1tsp ajwain seeds
  • 1 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 1 dried pepper (<- measure accordingly to the type of pepper you have I use ancho)

Extra: halloumi, feta, coriander, sumac, almonds, lemon juice, harissa

  1. Grill/Broil the pepper to char the outside Toast the spices until fragrant and toss and grind fine in a mortar or spice grinder. I use a mortar because the fenegreek can be pretty tough

  2. On medium heat cook the onions with oil and when slightly glazed add spices and garlic

  3. Add the 2 cans of tomatoes (don’t drain), harissa, pepper

  4. Add a little bit of water, say 100ml

  5. Let simmer for at least 15min until the shakshuka begins to firm up and the spices incorporate. It should still be a little wet otherwise the eggs won’t poach correctly. Like a good chili, the longer you simmer the better the flavour develops.

  6. Season to taste with salt (and maybe some black pepper depending on the taste)

  7. Make 4 holes by pressing a spoon into the mixture and break an egg is each of them and oach the eggs until the white is firm

  8. In the meantime fry the halloumi and when done cut in 4 slices

Finish up: Crumble feta, sprinkle mixture with some lemon juice and sumac, fresh small tomatoes and coriander

Funny thing, I guess somebody picked up on this image and posted it on 9GAG as well.

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