Shakshouka Eva Koper


My version of Shakshouka 😍 I know it’s not traditional to add, but tbh the avocado is a must in this recipe 🥑💗 the recipe is perfect for brunch or dinner! 
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Cooking time 20 mins
Total time 20 mins
course Main
cuisine Arabic
servings 2 portions


  • 2 cloves garlic
  • 1 onion
  • 2 tbsp harissa paste
  • 2 red bell pepper
  • 2 tsp paprika powder
  • ½ tsp cumin
  • ¼ tsp chili powder
  • salt & pepper to taste
  • 800 g chopped tomatoes canned
  • 3 large eggs
  • 1 bunch fresh parsley chopped
  • 50 g feta cheese crumbled
  • 1 avocado
  • 4 slices toasted bread for serving


  • Fry the garlic, onion, and red pepper. cook until the onion is soft and translucent, 6 to 8 minutes.
  • Reduce the heat to medium-low and add the harissa paste, paprika, cumin, and cayenne, salt and pepper. Stir and let cook for about 30 seconds, then add the tomatoes and simmer for 15 minutes until the sauce is thickened.
  • Make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
  • Season with salt and pepper to taste and sprinkle with the feta, parsley, and avocado. Serve with toasted bread for scooping.
course Main
cuisine Arabic
keyword 15-minutes, Shakshouka, Shakshuka
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