The Art of making Shakshouka

To learn how to make the Art of the most perfect shakshouka, kick out your wife and everyone else out of the kitchen and follow the instructions here. This delicious egg and vegetable dish is easy to make – once you know how it’s done. The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for “mixture”.


  • 4 tablespoons vegetable oil
  • 2-3 hot green peppers
  • 3-4 cloves garlic, peeled and coarsely chopped
  • 4-5 small tomatoes, coarsely chopped
  • Salt to taste
  • 1-2 tablespoons hot or sweet paprika,or half of each, according to taste
  • 4 eggs (depends on your pan of course).

  1. Heat the oil in a frying pan over medium heat.
  2. Chop the pepper coarsely into it, then add the chopped garlic and tomato.
  3. Turn up the heat and saute until the tomatoes are soft.
  4. Scrape the mixture from the sides of the pan into the oil.
  5. Sprinkle over some salt, allow the liquids to evaporate somewhat, and mix
  6. After about 8 minutes, add the paprika and mix again.
  7. Continue to sauce for a further 2 minutes.
  8. Break the eggs one at a time into a small dish.
  9. Gently slide each egg into the pan over the tomatoes.
  10. With a spoon, carefully fold the whites into the tomatoes without breaking the yolks.
  11. When the whites have set but the yolks are still soft, remove from the heat and serve.
  12. Challah is the best accompaniment, but a baguette is also fine.

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