This spicy, ratatouille-style tomato and onion purée can be eaten on its own or to accompany other dishes. Here, I've baked it in individual ramekins, topped with an egg.

This recipe originated in North Africa and has spread all around the Mediterranean.
31K 8 3.3
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Last modified on: January 19th 2020

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
28 min.1 hour 10 min.1 hour 38 min.
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Step by step recipe

Stage 1 - 5 min.
Rinse and dry 1 kg tomato, remove the hard stalk end and cut into quarters.

Stage 2 - 5 min.
Prepare 100 g onion and chop finely.

Stage 3 - 2 min.
Pour 4 tablespoons olive oil into a large pan on medium heat. When good and hot, add the chopped onion, salt and pepper and cook for 1 minute without colouring.

Stage 4 - 2 min.
Add 2 tablespoons spices for couscous, mix well and cook for 1 or 2 minutes, stirring frequently. This will bring out the flavour of the spices.

Stage 5 - 2 min.
Add the tomatoes, salt and pepper. Stir briefly, cover and turn down the heat.

Stage 6 - 40 min.
Leave to simmer like this for about 40 minutes.

Stage 7 - 5 min.
Take off the lid, remove and discard the tomato skins .

This is not essential, but it is much pleasanter to eat without the skins.

Stage 8 - 20 min.
Leave uncovered to reduce to the consistency of a fairly thick purée.

Check the seasoning and your basic shakshuka is ready.

Stage 9 - 5 min.

Shakshuka with baked eggs

Preheat the oven to 390°F (200°C).

Divide the shakshuka between 4 ramekins, filled to halfway.

Stage 10 - 2 min.
Make a hollow in the centre of each ramekin with a small spoon.

Stage 11 - 4 min.
Separate the whites from the yolks of 4 eggs.

Pour an egg white into each ramekin and bake...

Stage 12 - 5 min.
...until the white is set (about 5 minutes).

Turn the oven off.

Stage 13 - 1 min.
Slip an egg yolk onto each ramekin and put back in the oven for 1 or 2 minutes, just to heat the yolk through.

Stage 14
Your shakshuka with baked eggs is ready.
There are no sweet (bell) peppers in this shakshuka, at least in the Algerian version which inspired my recipe.

You can peel the tomatoes before cooking, if you prefer. If you do, Step 7 is unnecessary.

The longer the shakshuka simmers, the better it will be, so feel free to cook it for longer, but on even lower heat.
A few days in the fridge, covered with plastic film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,073 Kcal or 4,492 Kj36 gr50 gr81 gr
54 %14 %5 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
77 Kcal or 322 Kj3 gr4 gr6 gr
4 %1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
268 Kcal or 1,122 Kj9 gr12 gr20 gr
13 %3 %1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Egg
How much will it cost?
  • For 4 people : 7.94 €
  • Per person : 1.99 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Comtoise stuffed tomatoes, Eggs in tomato shells, Chicken and Avocado Salad, Cretan salad, Italian style gratin, ... All
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Enchiladas, Spaghetti Bolognese, Pumpkin and red-bean tortillas, Tartiflette, Winemaker's toast, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Fish terrine with spinach and tomatoes, Tomato sauce (for pizzas), Rice with spring greens, Celeriac in cream and mustard sauce, Potato and two ham gratin, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Fruit crémeux, Rum babas, Flaky brownie brioche, Lime (or lemon) curd, How to fry eggs well, ... All
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