Suzanne Zeidy’s Shakshuka


Fire up a pan and dig into this Middle Eastern delight

Shakshuka is a staple of Egyptian, Tunisian, Libyan, Algerian, Moroccan and Turkish cuisines and is often cooked in a cast iron pan. It is believed that the dish was invented by the Ottomans and spread throughout the region.

The dish is comprised of sautéed vegetables with eggs cracked over the top, while some versions include fuul and even taameya dough in the recipe.

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 garlic cloves, chopped
• 1 fresh hot chilli, seeded and finely chopped
• 1 medium red or green pepper, chopped
• 4 tomatoes
• 1/2 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground allspice
• 6 eggs, at room temperature
• 1 tablespoon fresh parsley, chopped, to serve
• salt
• freshly ground black pepper

1 In a deep frying pan, heat the oil over a medium heat. Sauté the onion, garlic, chilli and pepper together for about 5 minutes until softened, but not browned.
2 Chop the tomatoes, then add them to the frying pan and reduce the heat to a simmer for 5 to 10 minutes or until the tomatoes soften, adding a little water if necessary to make a thick sauce. Add the cumin, paprika and allspice and stir.
3 Crack the eggs evenly over the tomato and pepper and continue cooking for about 6 to 8 minutes until the whites are set.
4 Season to taste with the salt and pepper and serve hot, scattered with the chopped parsley.

Recipe courtesy of Suzanne Zeidy, extracted from Cairo Kitchen


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