Shakshuka (receipe)

I was asked for my shakshuka receipe…there are already so many out there, but I must admit, this one did taste very good!

As with many receipes, shakshuka tastes the best when you put a lot of love…and what you have in the fridge….into it!



Course brunch, dinner, Light lunch
Cuisine Mediterranean, Middle Eastern, Vegetarian
Keyword eggs, tomato sauce
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 1 large portion



  • 50 g feta crumbled - I ended up using ricotta, because this is what I had
  • 5 g flat parsley roughly chopped
  • 1 tea spoon chilli flakes up to you which kind you would like to use, if any
  • 2 table spoons olive oil
  • 2 tea spoons fennel seeds lightly toasted and roughly crushed

Tomato sauce

  • 1 medium sized onion finely sliced
  • 2 table spoons olive oil
  • 2 garlic cloves crushed
  • 1 tea spoon fennel seeds lightly toasted and roughly crushed
  • 1 table spoon tomato purée
  • 3 San Marzano tomatoes or any other ripe and juicy tomato you can find
  • 6 cherry tomatoes the riper the better
  • 6 black olives pitted and cut into pieces
  • 2 eggs
  • salt and pepper



  • Mix the cheese with the remaining ingredients and let it amalgamate until you are ready to use it.

Tomato sauce

  • Put the olive oil in a medium sized pan on moderate heat and gently fry the onion until it is soft and brown. Add the crushed garlic, fennel seeds and tomato purée and let this cook for another minute.
  • Cut the San Marzano and cherry tomatoes into chunks and add them into the pan with the pitted black olives. Add some salt and pepper and let the sauce cook for about 12-15 minutes stiring it occasionally until the tomatoes have fallen apart and the sauce has thickened.
  • Add the two eggs as if they were fried eggs onto the sauce. Add some salt and pepper and let them cook completely. This will probably take another 3-4 minutes.
  • Sprinkle over the marinated cheese and some chili to taste. Serve immediately with some bread.

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