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Course Breakfast, dinner
Cuisine Arabic, Middle Eastern
Keyword breakfast recipes, egg recipes, shashouka recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Author hungryoungwoman


  • 1 tbsp olive oil
  • 1/2 medium onion chopped
  • 1 clove  garlic minced
  • 1/2  bell pepper chopped
  • ripe diced tomatoes or 1 tin canned tomatoes
  • 2 tbsp tomato paste
  • 1 tsp chilli powder add more to your liking
  • 1 tsp  oregano optional
  • eggs depends on how big your skillet is
  • 1/2 tbsp fresh chopped parsley or coriander optional, for garnish
  • Salt to taste


  1. Heat a skillet with some olive oil and put in chopped onions and cook till they're a slight brownish in color

  2. Add salt, pepper, chili powder, crushed garlic, and some oregano. Then add the chopped tomatoes, bell pepper, and tomato paste

  3. Let it cook for a while till you feel the mixture getting thick. Then, add in the eggs. Make sure you leave some gaps between each egg as they expand while they cook. The number of eggs depends on the size of your skillet. This also depends on how many people you're cooking for

  4. Close the skillet so you let the eggs cook. Do keep checking once in a while as you don't want anything to burn. I let my eggs cook for around 10 mins as I wanted them well done if you prefer runny eggs then cook them for around 5-7 mins

  5. Turn off heat and sprinkle chopped parsley or coriander