Shakshuka (baked eggs in tomato sauce)

Well, the most important element in this dish is the sauce and if you make your own tomato sauce, that will make a world difference in taste. The most important element in tomato sauce are tomatoes, they must be juicy, ripe and flavorful. The best ones are beefsteak or hairloom tomatoes and the best season for them is summer and early fall.


  • 3 large beefsteak tomatoes
  • 5 eggs
  • 2 garlic cloves, minced
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 bay leaf
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground fenugreek
  • 1/2 teaspoon ground cumin
  • Salt, black pepper


  1. Peel the tomatoes and cut the core out in the middle. In order to peel the tomatoes easy, boil the water in a sauce pan, using a sharp knife score an X on the bottom of the tomato and drop into the boiling water for 30 seconds, remove, let it cool and it’s very easy to peel them.
  2. Chop the tomatoes roughly, place in a food processor and blend well.
  3. In a sauté pan, heat 2 tablespoons olive oil and start cooking garlic on a medium low heat.
  4. About 2-3 minutes later add onions and stir, cook for 3-4 minutes or so, stirring. Add peppers and cook for another 5 minutes. Keep stirring from time to time.
  5. Pour crushed tomatoes to the pan, add bay leaf, spices, salt and pepper, let it boil and simmer for good 15 minutes and your sauce is pretty much ready for egg drops.
  6.  Using spoon make little nests for the eggs, drop the eggs one after another, cover the pan and cook for 4-5 minutes until the egg whites turn white and yolk starts to set but not fully, it must be still a little runny.

  7. Drizzle the rest olive oil over, garnish with some basil or thyme and serve.

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