Intermission: Shakshuka

Often made for breakfast, but you can have it at any time, shakshuka is a Middle Eastern favourite. It’s really easy to make, tasty, healthy and filling. I make it often.

Don’t forget, Recipe Rewind returns for the holidays!


  • 1 large pepper
  • 1 medium sized white onion
  • 1 large tomato
  • Four whole eggs
  • Garlic powder
  • Tomato purée to cover
  • Spices!

Finely dice one whole medium sized onion and one big, fat red pepper. In a frying pan, (I’m using a saucepan right now, ignore that), sauté the onions first for about five minutes. You’re gonna wanna keep it flat. That way it cooks evenly.

While the onions cook, finely dice one huge tomato. And this one was huge. Add garlic powder to the onions and leave for another two minutes, then add the pepper and leave to sauté for five again. After this, add the tomatoes, tomato purée to cover and spice with anything you want. Smoked paprika is a really good idea. There you go, I’ve transferred to a frying pan finally.

Make little holes for the amount of eggs you want, crack them inside and leave to simmer for fifteen minutes. And you should finish with something that looks delicious like this. And then you’ve made the shakshuka.


Written by Benjamin Daniels


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