Simply a one pot tomato based egg dish.

My love for eggs has led me to discover and make different things. When I learnt of this dish, I just had to give it a try, in some places it’s called eggs in purgatory guess cause the eggs are contained in tomato sauce. I like the name, shakshouka though.This dish is perfect for lunch, dinner or brunch.Another awesome thing is you most definitely have all the ingredients needed for this dish in your kitchen.For the seasoning I chose to go with paprika, ground coriander seeds and cumin.Since it’s a tomato based dish, I settled on pureeing the tomatoes in a blender so that the sauce is smooth. You can totally skip the pureeing part. However, ensure when cooking the tomatoes, you cook them down completely.

Another thing I love adding is dried herbs. Oregano and basil work beautifully in tomato sauces, add them just before adding the eggs.The first time I made this meal my husband was hesitant because he feared the eggs hadn’t cooked through but after tasting it, he loved it.

For the eggs, your preference will determine how done you want them to be. I prefer when the yolk has set others love runny yolks, perfect for soaking some bread. Whatever your preference is, you must give this recipe a try.

Finally top off with some fresh parsley. If you don’t have parsley, dhania leaves will do.

There you have it, shakshouka.



See Detailed Nutrition Info on
  • 1 medium red onion, chopped
  • 4 garlic cloves, crushed
  • Half an inch ginger root, crushed
  • 1 1/2 tablespoon ground coriander
  • 1 tablespoon paprika
  • 1 teaspoon cumin powder
  • 6-8 medium very ripe tomatoes, pureed/ crushed or diced
  • 2/3 cup water
  • 1 tablespoon dried oregano or basil
  • 6-8 whole eggs
  • Salt and pepper to taste
  • Oil for frying


In a wide skillet, heat about two tablespoons of oil and add the onions.

Cook until translucent.

Add the garlic and ginger, cook for about a minute or until garlic is fragrant.

Add the paprika, coriander, cumin, salt and black pepper.

Stir for a minute then add the tomatoes and water.

Let the sauce cook over medium low heat for about twenty minutes.

The sauce will reduce, darken and thicken.

Taste for seasoning and adjust accordingly.

Sprinkle over the oregano and stir.

In a small bowl, break the eggs one at a time and gently place them in the sauce.

Sprinkle some chopped parsley leaves over the eggs.

If you like the yolks runny, let the eggs cook uncovered for 5 minutes until the whites have set.

If you like the yolks completely cooked, cover and let it cook for 7-8 minutes.

Serve and Enjoy.


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