Shakshouka eggs

So yeah, long time no post, right?

I quit my job. And it wasn’t easy. I overthought, overanalysed and overdid everything. All  for the greater good of coming back to my senses and to who I used to be.

Drama away, I come up with the best Shakshouka recipe! To me, personally, the sauce has to be consistent, not just tomato sauce, but with a little vegetables in it. Not to much though. But paprika.

So, you’ll need:

  • 1 big onion
  • 3 cloves of garlic
  • 1 bell pepper
  • 1 can of diced tomatoes
  • 1/4 cup of chicken stock
  • olive oil
  • salt
  • pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chilli flakes
  • a dash of cinnamon and nutmeg
  • 1 teaspoon of sweet paprika
  • 1 tablespoon pomegranate sauce
  • 1 smashed cardamom pod
  • 1-2 eggs
  • parsley


  1. preheat oven to 180° C;
  2. finely cut the onion, and the bell pepper, smash the garlic and fry it until soft;
  3. one your vegetables are soft, add the canned tomatoes, the chicken stock and the spices;
  4. let it simmer on medium low until all the water from the sauce has evaporated;
  5. transfer the sauce in an oven proof casserole, if your frying pan doesn’t go inside;
  6. with the help of a spoon, make some holes into the sauce which will ultimately become the ‘nest’ of your eggs;
  7. gently crack the eggs into the holes you just formed;
  8. pop in the oven at 180 until the egg is cooked;



Best served with fresh bread but if you have one day old bread, spread some butter on it, pop in the oven until golden crispy and enjoy it!

Until next one,