Shakshuka (my version)

I’m gonna be honest, I haven’t had a restaurant version that I like. But it has all the ingredients that I love so I decided to make my own version of it.

Nothing beats having THIS + Vietnamese iced coffee on a Saturday morning. If I feel even fancier, I add in a side salad.

This makes a 1 person portion.


  • Baguettes/Bread/Naan
  • 1 cup of tomato sauce (homemade or from a jar)
  • 2 cloves of minced garlic
  • 1/4 sliced onions
  • 1 tbsp of butter + 1 tbsp of olive oil (I like mixing the two to prevent butter from burning)
  • 1 tbsp of chili powder, 1 tbsp of paprika, optional: cumin.
  • Your choice of fresh herb (I like basil)
  • Salt, peppers, sugar
  • One egg
  • Optional: 0.5 cups of cherry/grape tomatoes
  • Optional: 1 cup of chopped spinach
  • Optional: 1/3 cup of chicken/vegetable broth


  1. Toast slices of baguettes/bread in the oven till crispy – You’re dipping this into the sauce.

Tomato Sauce:

  1. Melt butter and add chopped garlic and onions into the pan (Low-med heat).
  2. Add tomato sauce, cherry tomatoes, dilute it with 1/3 cup of water/chicken/vegetable broth.
  3. Add chili powder and paprika.
  4. Add chopped spinach.
  5. Add salt, pepper, and sugar to taste (The sugar is for balancing the acidity of the tomato sauce.).
  6. Reduce the sauce to your thickness preference.
  7. Create a well in the middle of the pan and crack in one egg.
  8. Cover pan for approx. 2 min/when egg whites are set. (I like my egg soft boiled. You can cook it to your personal preference).
  9. Garnish with fresh herb.
  10. Transfer to a bowl/deep plate and dip in your choice of carbs (bread/naan)

Tip 1: You can replace your bread/naan with crispy oven roasted sweet potatoes.

Tip 2: The core items the tomato sauce and the egg. Everything else is fair game to be modified.


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