Shakshuka

trace: Shakshuka

Last updated Oct 12, 2026. We re-ranked the weekly top 100.

ONLINE	ANCESTOR
Shakshuka #33 · breakfast · middle-eastern Host: Downshiftology · Shakshuka Recipe (Easy & Traditional) → Instagram → web writeups Online recipe (as published / commonly shared) 6 servings · Prep 10 min · Cook 20 min · Total 30 min We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. Eggs cooked in a spiced tomato and pepper sauce. Heat in a large sauté pan on medium heat: 2 tablespoons olive oil Add the chopped bell pepper and onion: 1 red bell pepper, seeded and diced 1 medium onion, diced Cook for 5 minutes or until the onion becomes translucent. Add the garlic and spices: 4 garlic cloves, finely chopped 2 teaspoon paprika 1 teaspoon cumin ¼ teaspoon chili powder Cook an additional minute. Pour the can of tomatoes and juice into the pan: 1 (28-ounce can) whole peeled tomatoes Break down the tomatoes using a large spoon. Season with: salt and pepper, to taste Bring the sauce to a simmer. Make small wells in the sauce with the large spoon. Crack the eggs into each well: 6 large eggs Cook the eggs for 5 to 8 minutes, or until done as desired. Cover the pan with a lid to speed the cooking, if desired. Garnish before serving with chopped cilantro and parsley: 1 small bunch fresh cilantro, chopped 1 small bunch fresh parsley, chopped Source: Downshiftology · Shakshuka Recipe (Easy & Traditional) tags: egg,tomato,pepper,spice · popularity: evergreen · meat: no	Chakchouka — Tunisian Eggs Book: Mediterranean Cookery by Claudia Roden (1987) crumb: eggs cooked in pepper-tomato sauce Mediterranean Cookery includes “Chakchouka — Tunisian Eggs”. Claudia Roden wrote it (1987). Claudia Roden wrote this book for her BBC series. It collects home dishes from all around the Mediterranean, including Tunisian chakchouka. Differences: Roden's chakchouka is the Tunisian original of shakshuka. She fries green peppers in oil with garlic and harissa (hot chili paste), or paprika and cayenne. She lists caraway or cumin as optional. She adds fresh tomatoes and drops in whole eggs to set in the sauce. The online recipe adds onion and uses a red pepper and canned tomatoes. It seasons the sauce with paprika, cumin and chili powder. It cooks the eggs gently in wells in the sauce. It finishes with cilantro and parsley.

ONLINE

ANCESTOR

Shakshuka
#33 · breakfast · middle-eastern
Host: Downshiftology · Shakshuka Recipe (Easy & Traditional) → Instagram → web writeups

Online recipe (as published / commonly shared)

6 servings · Prep 10 min · Cook 20 min · Total 30 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Eggs cooked in a spiced tomato and pepper sauce.

Heat in a large sauté pan on medium heat:

2 tablespoons olive oil

Add the chopped bell pepper and onion:

1 red bell pepper, seeded and diced

1 medium onion, diced

Cook for 5 minutes or until the onion becomes translucent.

Add the garlic and spices:

4 garlic cloves, finely chopped

2 teaspoon paprika

1 teaspoon cumin

¼ teaspoon chili powder

Cook an additional minute.

Pour the can of tomatoes and juice into the pan:

1 (28-ounce can) whole peeled tomatoes

Break down the tomatoes using a large spoon. Season with:

salt and pepper, to taste

Bring the sauce to a simmer.

Make small wells in the sauce with the large spoon. Crack the eggs into each well:

6 large eggs

Cook the eggs for 5 to 8 minutes, or until done as desired. Cover the pan with a lid to speed the cooking, if desired.

Garnish before serving with chopped cilantro and parsley:

1 small bunch fresh cilantro, chopped

1 small bunch fresh parsley, chopped

Source: Downshiftology · Shakshuka Recipe (Easy & Traditional)

tags: egg,tomato,pepper,spice · popularity: evergreen · meat: no

Chakchouka — Tunisian Eggs
Book: Mediterranean Cookery by Claudia Roden (1987)

crumb: eggs cooked in pepper-tomato sauce

Mediterranean Cookery includes “Chakchouka — Tunisian Eggs”. Claudia Roden wrote it (1987). Claudia Roden wrote this book for her BBC series. It collects home dishes from all around the Mediterranean, including Tunisian chakchouka.

Differences:

Roden's chakchouka is the Tunisian original of shakshuka. She fries green peppers in oil with garlic and harissa (hot chili paste), or paprika and cayenne. She lists caraway or cumin as optional. She adds fresh tomatoes and drops in whole eggs to set in the sauce. The online recipe adds onion and uses a red pepper and canned tomatoes. It seasons the sauce with paprika, cumin and chili powder. It cooks the eggs gently in wells in the sauce. It finishes with cilantro and parsley.

Match: Exact

Online recipe

Shakshuka

Online recipe (as published / commonly shared)
6 servings · Prep 10 min · Cook 20 min · Total 30 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Eggs cooked in a spiced tomato and pepper sauce.

Heat in a large sauté pan on medium heat:
2 tablespoons olive oil

Add the chopped bell pepper and onion:
1 red bell pepper, seeded and diced
1 medium onion, diced

Cook for 5 minutes or until the onion becomes translucent.

Add the garlic and spices:
4 garlic cloves, finely chopped
2 teaspoon paprika
1 teaspoon cumin
¼ teaspoon chili powder

Cook an additional minute.

Pour the can of tomatoes and juice into the pan:
1 (28-ounce can) whole peeled tomatoes

Break down the tomatoes using a large spoon. Season with:
salt and pepper, to taste

Bring the sauce to a simmer.

Make small wells in the sauce with the large spoon. Crack the eggs into each well:
6 large eggs

Cook the eggs for 5 to 8 minutes, or until done as desired. Cover the pan with a lid to speed the cooking, if desired.

Garnish before serving with chopped cilantro and parsley:
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped

Citations
- Downshiftology · Shakshuka Recipe (Easy & Traditional): https://downshiftology.com/recipes/shakshuka/
- Instagram: https://www.instagram.com/explore/tags/shakshuka/
- web writeups: https://www.google.com/search?q=Shakshuka+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/067972835X?tag=recipeancesto-20
- Reference: Mediterranean Cookery by Claudia Roden (1987). Publisher: Knopf, 1992 edition, paperback, ISBN 978-0679728351.

We put this together for personal use. See the citations.

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Dish: Shakshuka
Match: Exact
Ancestor: Chakchouka — Tunisian Eggs
Source: Mediterranean Cookery by Claudia Roden (1987)
Differences: Roden's chakchouka is the Tunisian original of shakshuka. She fries green peppers in oil with garlic and harissa (hot chili paste), or paprika and cayenne. She lists caraway or cumin as optional. She adds fresh tomatoes and drops in whole eggs to set in the sauce. The online recipe adds onion and uses a red pepper and canned tomatoes. It seasons the sauce with paprika, cumin and chili powder. It cooks the eggs gently in wells in the sauce. It finishes with cilantro and parsley.
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: Downshiftology · Shakshuka Recipe (Easy & Traditional) (https://downshiftology.com/recipes/shakshuka/)
Instagram (https://www.instagram.com/explore/tags/shakshuka/)
web writeups (https://www.google.com/search?q=Shakshuka+recipe)
Date: Sep 2026

Source: what this book is
Mediterranean Cookery by Claudia Roden (1987).
Claudia Roden wrote this book for her BBC series. It collects home dishes from all around the Mediterranean, including Tunisian chakchouka.

Affiliate: buy the book

Reference: Mediterranean Cookery by Claudia Roden (1987). Publisher: Knopf, 1992 edition, paperback, ISBN 978-0679728351.

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Shakshuka

Online recipe

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Same meal (breakfast)

Same cuisine (middle-eastern)

Same book (Mediterranean Cookery)