Wednesday, 19 March 2014


Shakshouka is a breakfast dish from Tunisia although it is made in many other countries and equally claimed to be theirs. Use of tomatoes makes it very fresh to the palate. Traditionally no green chilies are used. Since I like spicy food I used them but its totally up to your preference. There can be many variations to it like the addition of garlic, parsley, cilantro, artichokes etc. This is how I like my shakshouka.


Eggs                                     2
Tomato                                1
Onion                                  2 tbsp
Butter                                  1 tbsp
Salt                                      to taste
Cumin Powder                     1/2 tsp
Black pepper                       2 pinches
Red chili powder                  1/6 tsp optional
Green chili                            1 sliced (optional)


Heat the butter in a frying pan. Add chopped onion and fry for a min just to soften them up a bit.
Add chopped tomato, salt, pepper, cumin powder, red chili powder and green chili. Stir well to mix the spices.
Make two indents in onion tomato mix and break the egg in each. Put the lid on and cook for 1 minute on low heat for soft yolk or 2 minutes for fully cooked yolk.
Sprinkle some black pepper and sea salt on top and serve with pita/rye bread.

You can use olive oil instead of butter.

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