# Shakshuka

> My grandmother made this every Friday morning. The whole house would wake up to the smell of tomatoes, cumin and peppers bubbling in her old cast-iron pan, and nobody was allowed to touch the bread until the eggs were just set.

- By: Zahraa Muathanna
- Serves: 5 people
- Prep: 10 min · Cook: 25 min · Total: 35 min
- Difficulty: Easy
- Tags: breakfast, vegetarian
- Published: 2026-10-10
- Source: https://cooking.zozii.space/recipes/shakshuka
- Also in: [Arabic](https://cooking.zozii.space/ar/recipes/shakshuka.md)

## The story

My grandmother made this every Friday morning. The whole house would wake up to the smell of tomatoes, cumin and peppers bubbling in her old cast-iron pan, and nobody was allowed to touch the bread until the eggs were just set.

## Ingredients

### For the sauce

- 2 tbsp Olive oil
- 1 Onion, finely chopped
- 1 Red bell pepper, diced
- 800 g Tomatoes, chopped
- 1 tsp Ground cumin
- 10 g Salt
- 1 Bay leaf (fixed amount)
- Chili flakes, to taste

### To finish

- 5 Eggs
- Fresh parsley, a handful

## Method

1. **Soften the vegetables** Heat the olive oil in a wide pan over medium heat. Add the onion and pepper and cook until soft. _(8 min)_
2. **Make the sauce** Stir in the cumin, then the tomatoes, salt and bay leaf. Simmer until thick. _(15 min)_
3. **Cook the eggs** Make small wells in the sauce, crack an egg into each, cover and cook until the whites are set. _(6 min)_
4. Remove the bay leaf, scatter with parsley and chili flakes, and serve straight from the pan.