This dish is originally from North Africa, but is also popular in many countries in the Middle East. It consists of eggs poached in a spicy tomato sauce and is often topped with parsley and feta cheese! An incredibly good option for breakfast or lunch, but it also works very well as a dinner!


  • 1 x yellow onion
  • 1 x red pepper
  • 2 clove garlic
  • 1 x jalapeño
  • 1/2 tsp salt
  • 1 tsp red pepper spice
  • 1/2 tsp smoked paprika powder
  • 1 tsp cumin
  • 1/2 tsp whole cumin seeds
  • 1 can diced tomatoes
  • 4 x eggs
  • 1 handful leaf parsley
  • 50 g feta cheese


  1. Peel, clean and slice the onion and pepper. Cut the garlic and jalapeno into slightly thinner slices.
  2. Fry the onion, pepper and chili in plenty of olive oil for 4-5 minutes until it starts to turn golden. Add the garlic and cook for another 2 minutes. Add the spices and fry for about 1 minute before adding the chopped tomatoes. Let it all simmer for about 10 minutes on medium heat so that the flavors get to know each other.
  3. Make 4 wells in the sauce with a spoon, and crack an egg into each well. Feel free to scoop some of the sauce over the egg white so it sets a little faster. Cover and simmer for 5-6 minutes until the egg white has set, but the yolk is still runny.
  4. Top the shakshouka with some crumbled feta cheese and chopped parsley (or cilantro) before serving!