How to make Shakshuka


  1. Over medium-high, heat the olive oil in a large heavy bottomed skillet. Once hot, add the garlic and jalapeño.
  2. When the garlic becomes slightly golden and the jalapeño softens, add the tomatoes. Add the cumin, paprika and tomato paste and stir. Bring to a boil, then reduce the heat and let simmer for 20 to 30 minutes, or until the sauce is fully broken down and thickened.
  3. Carefully crack the eggs into the tomato sauce. Once the eggs seem to be mostly cooked through — about 8 minutes — cover the skillet to cook the top of the eggs, checking periodically to ensure the yolks don’t get overcooked.
  4. Remove from heat and garnish with sea salt, black pepper and parsley. Serve with fresh bread.


2 TBS olive oil

6 cloves garlic, diced

1 jalapeño, seeds removed, sliced

8 medium ripe tomatoes, diced



1 TBS tomato paste

6 eggs

flat leaf parsley, chopped



Recipe originally posted by Camille Styles

Tracy DurrantShakshuka, eggs