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.
46 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: How to peel tomatoes using a flame, Moussaka, Tomato tart, Fine multi-tomato tart, Pan con tomate, ... See them all 75
Onion
Like these other recipes: Eggs with tomatoes and courgettes, Carbonnade, Taos hotpot, Rabbit civet, Seven-hour lamb, ... See them all 147
Egg
Like these other recipes: Grated potato cakes, Rémoulade dressing, Naan, Biscuit de Savoie sponge cake, Spinach and Comté Loaf, ... See them all 237
Olive oil
Like these other recipes: Herb olive oil, Avocado and smoked salmon terrine , Crispy prawn rolls, Leek and fresh tuna tart, Turnip leaf pesto, ... See them all 531
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017767 K 313.7 40 min.
Pear sorbet
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.February 21th 2011339 K4 55 min.
Apricot fool
The traditional fruit fool is a rather old-fashioned dessert, consisting of whipped cream (Chantilly) with a fruit coulis gently folded into it.August 8th 2010197 K5 20 min.
St Tropez tart
This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream.September 11th 2018117 K3.8 3 hours 35 min.
Mixed salad stack
A stack ("pressé" in French) can be made of sliced vegetables or other ingredients piled up and pressed in a ring mould to keep them in shape. The ring is removed before serving. This stack consists of tomato, avocado, red onion, hard-boiled egg and anchovy fillets. Serve surrounded with with a...November 25th 201570 K5 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
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.