"This is a recipe I found on the Allrecipes website, posted by Ben. It can also be spelled 'Shakshouka'. It's a Tunisian dish that's similar to the Latin American dish Huevos Rancheros, and it's most often eaten for breakfast or lunch. Adjust the garlic and hot peppers to suit your own palate."
photo by Starrynews photo by Starrynews
photo by Starrynews
photo by PanNan photo by PanNan
photo by PaulaG photo by PaulaG
Ready In:




  • Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
  • Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
  • Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.

Questions & Replies

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  1. Pesto lover
    Really good flavor and not too spicy, just as we like it. I served this with crusty bread for brunch and everyone liked it very much. Thanks for sharing the recipe.
  2. PanNan
    Wow, this was really delicious. It made a wonderful brunch dish. So quick and easy to put together, too. Made for Mike and the Appliance Killers ZWT9.
  3. PaulaG
    A delicious dish that is super easy to put together. I wound up using a can of diced tomatoes as a couple of the fresh I had planned to use had gone bad. It has a nice combination of spices. This made a light dinner with some crusty bread. Made for ZWT9.
  4. Starrynews
    Great dish! Nice little kick from the pepper (I opted for hot). Thanks for sharing! ZWT9


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