Shakshuka (Eggs Poached in Spicy Tomato Stew)
Cook time: 
Total time: 
Serves: 3
Shakshuka is a dish of poached eggs in spicy tomato stew; it’s an Israeli (or Middle Eastern) breakfast dish eaten with pita bread. The spicy tomato stew is called salad cuite.
  • olive oil
  • 1 medium onion, minced
  • 5 garlic cloves, minced
  • 3-4 green finger chillies, leave whole or sliced thinly
  • 1 red hot chilli pepper (siling labuyo)
  • fresh tomatoes, roughly chopped
  • cayenne pepper, to taste
  • paprika
  • cumin (optional)
  • salt and black pepper
  • chicken stock or water
  • 3 large eggs
  • pita bread, or rice for serving
  1. Heat oil in a deep pan over medium fire/heat, add garlic, onion and saute until garlic is fragrant and onion is translucent, add fresh or canned tomatoes, cook until tomatoes is soft then mash it with a potato masher or back of large spoon then add chicken stock or water.
  2. Season with cayenne pepper, salt; add a dash of cumin if you like and a little sugar.
  3. Add in the green chillies and the red hot chilli peppers, if using then bring mixture to a boil and let simmer for at least half an hour or until mixture has little liquid left, stir occasionally; add more liquid ( broth or water) as necessary.
  4. Gently crack eggs into pan, taking care not to break yolks, season with a little salt and black pepper. Simmer until whites solidify but yolks remain runny.
  5. Serve with pita bread..or rice.
This recipe is just a guide...I don't really measure ingredients when I do tomato sauce/stew ( and for most dishes too)
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