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.
54 K 3.3/5 (8 reviews)
1 hour 40 min.
Easy
7.95 €
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
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: Mixed tomato salad, Hamburgers, Eggs in tomato shells, Fried eggs with tomatoes, Salade Niçoise, ... See them all 76
Onion
Like these other recipes: Couscous, Spaghetti Bolognese, Gratin du Nord, Quick chicken curry, Individual creamy endive gratins, ... See them all 153
Olive oil
Like these other recipes: Spinach and Comté Loaf, Sautéed pork with mushrooms in a cream sauce., Brussels sprouts with thyme cream, Gratin of beet tops and potatoes, Cauliflower coconut curry, ... See them all 557
Egg
Like these other recipes: Far Normandy-Brittany, Cornmeal baps for Anne, Spinach brik parcels, Old style brioche, Tomato tatin, ... See them all 250
Other recipes you may also like
Home-made chilli oil
It is very simple and economical to make your own chilli oil. Here's how to do it. March 30th 202252 K 15 min.
Express apple tart
A fine apple tart, very quick to make. April 8th 2020384 K 24.6 55 min.
Apple charlotte with toasted brioche
This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold. June 5th 2013292 K3.8 2 hours 20 min.
When to add salt to cooking water?
Is it better to salt cooking water, for vegetables for example, at the beginning when it is cold or when it boils? I always heard that one should salt "after", when water is boiling, because if it is salted "before" it will take longer to boil. True or false? Let's try the experiment... July 25th 2017156 K4 15 min.
Scallops with fondue of leeks
In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours. March 6th 2020338 K 24.6 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
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.