International Cuisine, Morocco, Vegetarian





1 tbls extra virgin Olive oil
70 gm brown Onion, peeled and diced
5 gm Garlic crushed
1 red Capsicum, chopped
1 kg Tomatoes diced
2 tbls Tomato paste
1 Red Habanero
1 tsp Cumin
1 tsp Paprika
¼ tsp Cayenne
1 pinch sugar
Salt and pepper to taste
6 eggs
1/2 tbls Parsley chopped



  1. Heat a deep, pan on medium. Warm Olive oil in the pan. Add chopped Onion, sauté 3 mins until the Onion begins to soften. Add Garlic , sauté until fragrant.
  2. Add Capsicum, sauté 7 mins over medium until soft.
  3. Add Tomatoes and Tomato paste to pan, stir Add spices and Sugar, stir, and allow mixture to simmer over medium heat for 5-7 mins , reduce. Add salt and pepper to taste, Crack the Eggs, one at a time, directly over the Tomato mixture, making sure to space them evenly over the sauce. The eggs will cook on top of the tomato sauce. Cook to desired likeness.
  4. Garnish with the chopped parsley.
  5. I eat Shakshuka for breakfast, lunch, or dinner. For breakfast, I like it with warm crusty bread that can be dipped into the sauce . For dinner, with a green side salad for a light, easy meal.