Shakshuka from Levant

5 from 7 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people



  • 0,5 medium sized Bell pepper, yellow
  • 6 small Onions, red
  • 3 medium sized Cloves of garlic, fresh
  • 2 small Chilies, green, fresh or frozen
  • 2 tbsp Olive oil
  • 600 g Tomatoes, fresh or canned
  • 6 tbsp Tomato juice (when using fresh tomatoes)

The spices:

  • 1 tsp Sugar, fine, white
  • 1 tbsp Paprika powder, red, noble sweet
  • 1,5 tbsp Ground cumin
  • 2 tbsp Herbal mix, turkey, frozen or dried
  • Salt and black pepper, from the mill, to taste


  • 2 Eggs, size S
  • To garnish:
  • 2 Pinches Celery leaves, fresh or frozen
  • 1 pinch Black cumin seeds


  • Wash and clean the peppers and cut into strips. Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Wash the fresh tomatoes, remove the stems, peel and quarter them, cut out the white-green stems, remove the pits, cut the quarters in half lengthways and thirds across. Roughly chop the canned goods and use with the sauce.
  • Heat a pan with the olive oil, add the onions, garlic cloves and chillies and fry until the onions are translucent. Stir in the tomato pieces and the spices and season the sauce to taste. Simmer uncovered for 15 minutes, stirring occasionally.
  • In the meantime, wash the fresh celery, pluck the leaves and chop them roughly. Cut the flawless stems into small rolls approx. 3 mm and mix into the sauce.
  • Add the pepper strips and simmer for 5 minutes with the lid on. With a tablespoon, make 2 hollows in the tomato sauce, crack open the eggs and place in the hollows. Sprinkle with a pinch of salt and pepper. Cook with the lid on for 5 minutes. Garnish, serve with fresh flatbread or white bread and enjoy.


  • Shakshuka tastes best with flatbread. Tear off pieces of bread and use it to spoon everything straight out of the pan.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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