Shakshouka
This Saudi Arabian dish builds tomato, extra virgin olive oil and egg into a comforting meal you can have ready in about 60 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 8 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 8 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- First, pan fry the black pepper and garlic over a dry medium heat until fragrant.
- Add a good amount of extra virgin olive oil and infuse for a minute.
- Once the oil heats up, add the tomatoes and salt, and cover with a lid. Simmer for 5 minutes.
- Remove the lid and mash the tomatoes. Reduce until you reach the desired consistency of choice.
- Make craters for the eggs and lower the heat. Carefully crack the eggs into the craters, making sure it touches the pan and not the tomato sauce.
- Cover the eggs and leave it for 5 minutes without lifting the lid.
- Remove from the heat and let the residual heat steam the eggs for 1-2 minutes.
- Serve with flatbread. Enjoy!
You'll use: Frying pan / skillet · Pan · Saucepan · Steamer
Watch how it's made
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What to serve with Shakshouka
- Knafeh Dessert
- Shawarma chuck roast wrap Beef
- Chicken Shawarma with homemade garlic herb yoghurt sauce Chicken
- kabse Chicken
Tips & common questions
How long does Shakshouka take to make?
About 60 minutes from start to finish — an estimate based on the 8 steps and 6 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Shakshouka vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
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Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Shakshouka via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.