---
title: Shakshuka
category: Mains
cuisine: Maghrebi
diet:
  - gluten-free
  - vegetarian
tags:
  - Morocco
  - Tunisia
  - Algeria
servings: 2
difficulty: easy
prep time: 10 minutes
cook time: 20 minutes
created: 2026-09-15
updated: 2026-09-15
---

Heat @olive oil{3%Tbsp} in a #large frying pan{} with @garlic{2%cloves}(minced).

Add @onion{1}(thinly sliced) and cook until translucent.

Cut @red peppers{2} into thin strips and add them to the pan.

When the peppers begin to soften, add @tomatoes{1%can}(diced).

Season with @sweet paprika{}, @cumin{}, @fine sea salt{}, and @black pepper{}(ground).

Simmer gently until the tomato sauce thickens and the peppers are tender.

When the sauce has thickened enough, make one small well for each of the @eggs{4} and crack them into them.

Cover the pan and cook until the egg whites are set.

Finish with @parsley{}(chopped) and serve immediately, preferably with bread for dipping.

> While not traditionally Maghrebi, I enjoy a little crumbled feta cheese and some za'atar sprinkled over the shakshuka.