Shakshuka with bell pepper is a popular breakfast dish known for its simplicity and high nutritional value. It combines eggs gently cooked in a rich tomato sauce with onions, spices, and bell pepper, creating a warm, satisfying meal that provides long-lasting energy and fullness. It is also highly adaptable, allowing you to adjust ingredients based on taste and preference.
⏱ Cooking Time
10 minutes
👥 Serves
2 people
🧾 Ingredients
4 eggs
1 small onion (finely chopped)
3 tomatoes (grated or finely chopped)
1/2 green bell pepper (sliced, optional)
2 garlic cloves (minced)
2 tablespoons olive oil
Salt (to taste)
1/2 teaspoon black pepper
1/4 teaspoon cumin (optional)
1/2 teaspoon paprika or chili powder (optional)
Fresh parsley (chopped, for garnish)
👩🍳 Preparation Method
Heat olive oil in a pan over medium heat. Add onion and sauté until softened.
Add garlic and green bell pepper, and cook for about 1 minute.
Add tomatoes and spices (salt, black pepper, cumin, paprika). Stir well.
Let the sauce simmer for 5–7 minutes until it thickens slightly.
Carefully crack the eggs over the sauce. Cover the pan and cook for about 5 minutes, or until eggs are cooked to your preference.
Garnish with fresh parsley and serve hot with fresh bread.
🍽 Serving Tip
Shakshuka is best enjoyed warm, straight from the pan, paired with crusty bread to soak up the rich tomato sauce.
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