Shakshuka, a traditionally Middle Eastern dish has been on my mind for sometime now. I learned this recipe from my mother in law and have been making it regularly for a few years now. It’s just recently that I learned it was called Shakshuka, a rather fancy name 😍 and the way it is usually served in the Middle East. So Shakshuka it is in my way….as I feel there is no perfect recipe for anything. You just try different things and choose the best one for you.


2 tbsp oil

1 medium sized onion chopped

1 tsp ginger garlic paste

1 medium red / green bell pepper,

2 tomatoes blanched and pureed

2 tsp chilli powder

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp Garam Masala

Salt to taste

3 / 4 nos eggs

Crushed pepper as required

Fresh chopped coriander / parsley for garnish

This image has an empty alt attribute; its file name is ezy-watermark_29-05-2020_02-48-56pm.jpg


Firstly blend tomatoes in a blender.

Strain the tomato puree to get a smooth paste. Heat oil in a pan and add onion, bell pepper. Let it cook till the onions are translucent. Then add ginger garlic paste. Mix well.

Add the tomato puree.

Then add chilli powder, cumin and coriander powder, garam masala and salt.

Allow it to cook for 6 to 8 minutes on a low flame. You may add very little water to make sure the tomato puree doesn’t stick to the pan. Break the eggs and place them carefully.

Allow the eggs to cook. You can cover it with a lid for a minute so as to cook the eggs.

Sprinkle crushed black pepper over it.

Add chopped coriander for garnishing. ( I used chopped Kale instead of coriander here)

This image has an empty alt attribute; its file name is img_4192.jpg