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Best Shakshuka ever - perfect recipe for this more than delicious Israeli dish with deep and spices flavors. Gluten free and vegetarian friendly.
Serves: 3 people
  • 3 red bell peppers
  • 1 orange bell pepper
  • 1 large roasted tomato can crushed
  • 1 onion
  • 1 tbsp oil
  • 2 garlic cloves
  • 1 tbsp tomato paste
  • 1 tbsp of harissa (or more if you like spicy)
  • 1 tsp cayenne pepper (or more if you like spicy)
  • 1 tsp of cumin
  • 1 tbsp of smoked paprika
  • Salt & pepper to taste
  • 3 eggs (or more) - feel free to replace by tofu for vegan option
  • Herbs (optional, basil, parsley, cilantro)
Optional steps
  1. Roast peppers for 15 minutes at 500 degrees.
  2. When peppers are roasted, add them to a glass container and cover it.
  3. Peel the peppers after 30 minutes.
  1. Dice onion and garlic.
  2. Add to a sautéed pan or to a skillet oil onion and garlic and cook with 1 cup of water until softened.
  3. Add tomato can to the onion mixture.
  4. Cook on low heat.
  5. Add diced peppers to the pan.
  6. Cook on medium heat and add all spices.
  7. Make small holes into the mixture and crack the eggs in it.
  8. Cook for 15 minutes.
  9. Add skillet to the oven and cook for 5 minutes at 350 degrees.
  10. Optional: season with herbs.
  11. Enjoy warm.
Recipe by My Organic Diary at