This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Shakshuka
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.
This recipe originated in North Africa and has spread all around the Mediterranean.
44 K 3.3/5 (8 reviews)
1 hour 40 min.
Easy
4 people
5 IngredientsLast modified on: January 19th 2020
For 4 people, you will need:
- 1
1 kg tomato - 2
100 g onion - 3
4 tablespoons olive oil - 4
2 tablespoons spices for couscous - 5
4 eggs - Total weight: 1,390 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 1 hour 10 min.
All in all: 1 hour 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Rinse and dry 1 kg tomato, remove the hard stalk end and cut into quarters.
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.
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.
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.
Stage 12 - 5 min.
...until the white is set (about 5 minutes).
Turn the oven off.
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.
Remarks
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.
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.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 50 RDI=5 % | 80 RDI=10 % | 1,070 RDI=50 % | 4,490 RDI: 50 % |
| Per 100 g | 2 RDI=1 % | 3 RDI=0 % | 5 RDI=1 % | 80 RDI=4 % | 320 RDI: 4 % |
| Per person | 9 RDI=3 % | 10 RDI=1 % | 20 RDI=3 % | 270 RDI=10 % | 1,120 RDI: 10 % |
How much will it cost?
- For 4 people : 7.95 €
- Per person : 2.00 €
Change currency: 
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)
Tomato
Like these other recipes: Tomato and cream cheese terrine, Mixed salad, How to prepare tomatoes, Mixed tomato salad, Eggs in tomato shells, ... See them all 74
Onion
Like these other recipes: Roscoff salad, Mushrooms on toast, French style, Creamy Comtoise artichoke gratin, Turmeric risotto, Kale and potato soup, ... See them all 147
Egg
Like these other recipes: Ardéchois, Eggs in tomato shells, Potato Waffles with Smoked Salmon, Eggplant Polpette, Oatmeal and chocolate shortbread, ... See them all 236
Olive oil
Like these other recipes: Sautéd mushrooms with spring onions and cured ham, Pork chops with a duo of brassicas, Algerian brik rolls, Bread with Tomato , Savoury mini-madeleines with 2 cheeses, ... See them all 527
Other recipes you may also like
Jelly-style plum jam
Lots of people make plum jam, but you can also elevate this to a rather elegant jelly, simply by removing the skins. It's not a true jelly (this is normally made with juice), but leans towards that style: light and, above all, delicious.October 13th 2019104 K 13 hours 15 min.
Chard and potato gratin
All of the chard leaves (greens and stalk) will be used in this recipe. They are first boiled, then layered with sliced potatoes and topped with a bechamel sauce.June 10th 202052 K 1 hour 6 min.
Apple macaronade
This gratin-style apple pudding has an almond "macaronade" crust for a delicious combination of flavours.December 27th 202037 K 1 hour 15 min.
Cauliflower and purple eggplant with Greek pesto
Mediterranean flavors for this recipe where cauliflower and purple eggplant are bound together with a Greek-style "pesto".September 4th 202226 K 60 min.
Kale and potato soup
Kale, potatoes and croutons for this simple but delicious soup.February 11th 202416 K 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.