1,419 easy and fully explained recipes, with 33,930 photos and 78 videos

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.

31K 8 3.3

Last modified on: January 19^th 2020

Keywords for this recipe:

For 12 people, you will need:

1 3 kgs tomato
2 300 g onion
3 12 tablespoons olive oil
4 6 tablespoons spices for couscous
5 12 eggs
Total weight: 4,170 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
28 min.	1 hour 10 min.	1 hour 38 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 5 min.

Rinse and dry 3 kgs tomato, remove the hard stalk end and cut into quarters.

Stage 2 - 5 min.

Prepare 300 g onion and chop finely.

Stage 3 - 2 min.

Pour 12 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 6 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 12 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.

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.

Keeping

A few days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,219 Kcal or 13,477 Kj	109 gr	149 gr	243 gr
161 %	42 %	14 %	37 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
77 Kcal or 322 Kj	3 gr	4 gr	6 gr
4 %	1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
268 Kcal or 1,122 Kj	9 gr	12 gr	20 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 12 people : 23.83 €
Per person : 1.99 €

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: You can get more informations, or check-out other recipes which use it, for example: Little vegetable omelettes, Mediterranean toast, Breton Sandwich, Pan con tomate, Tomato ladybirds, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Eggs with tomatoes and courgettes, Sautéed oyster mushrooms, Cauliflower coconut curry, Mexican salad, Kale and potato soup, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Spinach and ricotta ravioli, Caramelized pear custard tart, Shiitake eggs, Oaty walnut cake , Sesame fried scampi, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Pesto, Curried prawn risotto, Brussels sprouts salad with smoked trout and Comté cheese, Spinach and Mushrooms with Pesto, Fougasse with bacon and Comté, ... All

Other recipes you may also like

How to peel a pineapple

For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
196K3.7 20 min. February 21^th 2011

How to prevent butter burning during cooking

Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).
130K 24.1 3 min. February 21^th 2011

How to prepare broccoli

Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.
1.4M3 35 min. October 7^th 2013

Escalope of veal in a cream sauce

Escalopes of veal, mushrooms and a cream sauce.
245K4.6 1 hour 3 min. May 10^th 2023

Lentil and cold-meat salad

This salad combines lentils, chunks of cooked meat, sliced hard-boiled eggs, shallot and herbs, with a good vinaigrette dressing.
64K3.8 43 min. December 7^th 2014

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your 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.