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Photo by Natalia V Aitkevich


Shakshukah is a breakfast item with eggs, tomatoes as main ingredients.

Course Breakfast
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings
Author Magida


  • 3 tablespoons olive oil
  • 1 large white or yellow onion diced
  • 1 medium-sized red bell pepper diced
  • 1 medium-sized green bell pepper diced
  • 1 large fresh tomato diced (about 1-1/2 cups) or
  • 1 can 28 ounces chopped or diced tomatoes
  • Salt and ground black pepper – to taste
  • ½ teaspoon mixed spices Baharat or garam masala
  • 1 teaspoon ground cumin
  • ½ teaspoon sweet paprika powder
  • ½ cup tomato paste
  • ½ cup fresh parsley chopped (separate some for garnishing later)
  • 6 to 8 eggs


  1. Sautee onions in olive oil for two minutes, then add tomatoes and bell peppers. Stir and cook for about 5 minutes.
  2. Add mixed spices and cumin. Stir for one minute, then add salt, ground black pepper, sweet paprika, parsley, and tomato paste. Stir again and spread on the pan.
  3. Lower the heat to medium.
  4. Break eggs on top of the mixture. Sprinkle lightly with salt and ground black pepper. Cook covered until eggs are done.
  5. Garnish with chopped fresh parsley and serve.

Recipe Notes

I use the same recipe and add mushrooms or canned baked beans, and adjust the measurements accordingly.