Shakshouka is a fantastic dish that I love to have on my veggie-repertoire! The dish is believed to have North African and Jewish origin. It is a simple dish with complex flavours and it is spicy and sweet, healthy and hearty and just absolutely delicious. In this recipe I serve it with rice, salad and hummus as a brilliant dinner. However, if served simply with some bread or as it is, it also makes a hearty breakfast. Try it, you will not regret it!

So here is what you need for the Shakshouka:

  • one yellow onion, roughly sliced
  • one big or two small bell peppers in whatever colour you prefer
  • one red or green chili, de-seeded and finely chopped.
  • one green zucchini, sliced into centimeter-thick slices. (here it is ideal to mix it up with yellow zucchini, squash, egg plant or whatever you can get your hands on!)
  • 2-4 cloves of garlic (depending on how much you like garlic…)
  • one tablespoon of cumin
  • 2 teaspoons smoked or sweet paprika powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon coconut sugar (regular suger is fine as well!)
  • salt and black peppar
  • 1 can of canned cherry tomatoes
  • water
  • 4-5 eggs
  • a handful of fresh coriander leaves
  1. Heat your oven to about 250 degrees celcius.
  2. Wash your selection of zucchini/squash, use a potato peeler and peel 10-15 long thin sheets of the vegetable per person you are serving.
  3. Mix these sheets with some chopped cherry tomatoes, some olive oil and some salt and pepper and you have a simple and earthy salad that will go great with the spicy Shakshouka!
  4. Now to the main dish: start by chopping your yellow onion, peppers, chili and your choice of zucchini/squash etc and fry them in olive oil in a hot pan on medium heat until the vegetables are softening and the onions starts to caramelise slightly.
  5. Add the garlic and the spices and cook for a couple of more minutes.
  6. Pour in the tomatos and crush the tomatoes a bit with a spatula/spoon to release the tomatoes juice from the cherry tomatoes.
  7. Cook everything for 15-20 min and check your sauce now and again. Add some water if it gets to thick or reduces to quickly! (it should have a similar thickness to a ratatouille)
  8. Here is a good time to start your caraway seed infused rice and it will also leave you time to make your super-simple hummus (you will find the recipes further down in this post).
  9. Back to our sauce: taste it and balance the flavours by adding suger, cumin, salt or peppar to taste.
  10. When you are happy w the taste, gently crack the eggs on top of the sauce and sprinkle with a pinch of paprika powder and place in the middle of the oven.
  11. When the eggs are cooked (normally in about 10 min) it is ready to take out of the oven (I like my eggs to cook completely for this dish but if you prefer your eggs a bit runny, that works great too!)
  12. Take it out and sprinkle the coriander leaves on the dish.
  13. Plate up with a generous portion of hummus, the salad, the rice and of course – your steaming, sizzling, fantastic-smelling Shakshouka!


  • 1 can of chickpeas
  • 2 cloves of garlic
  • one tablespoon olive oil
  • the juice of half a lemon
  • salt and black peppar
  • one tablespoon cumin powder
  1. put all the ingredients in a blender and blend. thats truly it. give it a taste and see if you want to balance it up with more  salt/lemon/cumin/oil etc. if you find it too thick, a splash of water will do the trick!

Caraway seed rice:

  • 3 dl basmati rice
  • 6 dl water
  • one teaspoon salt
  • one tablespoon whole caraway seeds
  1. measure up all the ingredients in a pot and let it come to a boil
  2. give it a stir, and lower the temperature to low setting
  3. put the lid on it and leave it until the water has evaporated
  4. take it off the heat and leave it for about 5 minutes with the lid on
  5. fluff it up wit a fork
  6. if you want to, you can pack a drinking glass glass with it and turn it out on the plate when you are ready to serve to make it look a bit fancy!



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