• Najwa Kronfel


If you are looking for something different to serve your family on a Sunday brunch, Shakshouka is just the thing. Growing up this dish was a staple in my home and it is, by far, my favorite egg recipe for brunch. 

Shakshouka is a North African and Middle Eastern dish. Super simple to make: eggs, a couple of ripe tomatoes, onion, garlic, herbs and spices. The eggs are cooked soft, then dip a freshly baked piece of bread in it. 

You will find some recipes that add sausage. I prefer it simple but feel free to add it if you like. The type of spices that goes in to this dish vary from region to region, also, there is no right way to make this dish since each family has their own recipe, which is often done using what they have on hand. I’d like to share with you my family recipe, I hope you enjoy it as much as I do.


3 tablespoons of olive oil

1/4 cup of onions, chopped

2 garlic cloves, crushed

3 Ripe tomatoes, diced

4 eggs

1 tsp cumin

1/2 tsp paprika

salt and pepper to taste

1 teaspoon dry oregano

chopped parsley

In a pan, heat the olive oil, add the onions and cook, stirring occasionally for 3 minutes. Add the garlic and cook for another minute. Then add the tomatoes, salt and pepper to taste, cumin, paprika, dry oregano. Cover, lower the heat and cook slowly for 10 minutes. Break down the tomatoes with the help of a potato masher. Crack the eggs directly over the tomato sauce, make sure to space them out evenly over the sauce.

Cover the pan and cook for another 8 to 10 minutes or depending on how soft or well done you like the eggs.

Finish it off with chopped parsley, a drizzle of extra virgin olive oil and black pepper.


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