0:00 / 3:05
Developed with YouTube

Shakshuka

groups3 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 25 minsscheduleTotal: 35 minsoutdoor_grillStewedlocal_fire_departmentMedium
Allergens:warningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

13 Steps Total
01
Preparation
00:00:12

Peel 2 medium onions and cut into large cubes.

lightbulb

Watch out

Keep fingers curled away from the blade when cutting rounded onions to avoid cutting yourself.

Ingredients:Onion
Tools:chef's knifecutting board
02
Preparation
00:00:31

Place diced onions and 1 clove garlic into food chopper bowl. Cover and chop finely.

lightbulb

Watch out

Make sure the chopper lid is safely secured before starting chopping.

Ingredients:Onion (2 piece)Garlic (1 clove)
Tools:food chopper
03
Preparation
00:00:48

Cut 5 medium tomatoes into medium cubes.

lightbulb

Watch out

Use a sharp knife so tomato skin cuts cleanly without squishing the juice out.

Ingredients:Tomato
Tools:chef's knifecutting board
04
Preparation
00:01:01

Place cubed tomatoes into blender jar and blend until completely smooth to yield approx. 1.5 cups tomato puree.

lightbulb

Watch out

Keep blender head submersed to prevent splashing liquid everywhere.

Ingredients:Tomato (5 piece)
Tools:immersion blender
05
Preparation
00:01:14

Finely chop 1 green chili.

lightbulb

Watch out

Wash hands with soap immediately after chopping green chili

do not touch your eyes

Ingredients:green chili pepper (1 piece)
Tools:chef's knife
06
Active Cooking
00:01:28

In a skillet over medium heat, add 2 tbsp olive oil and the chopped onion mixture. Cook for 4 to 5 minutes, stirring until soft and translucent.

local_fire_departmentMedium heat, approx. 4-5 minutes
lightbulb

Watch out

Stir frequently so the onion and garlic turn translucent without browning or burning.

Ingredients:olive oil (2 tbsp)OnionGarlic
Tools:spoonskillet / pan
07
Active Cooking
00:01:40

Pour in tomato puree (approx. 1.5 cups), mix well, and cook for 10 to 12 minutes until reduced and thickened.

local_fire_departmentMedium heat, approx. 10-12 minutes
lightbulb

Watch out

Tomato puree bubbles as it cooks

stir occasionally to avoid splattering and sticking

Ingredients:Tomato
Tools:spoon
08
Active Cooking
00:01:49

Add chopped green chili, mix well, and cook for 4 to 5 minutes.

local_fire_departmentMedium heat, approx. 4-5 minutes
lightbulb

Watch out

Keep heat steady so sauce simmers evenly without drying out prematurely.

Ingredients:green chili pepper
Tools:spoon
09
Active Cooking
00:01:54

Add 1 tsp salt, 0.5 tsp red chili powder, and 0.25 tsp black pepper powder. Stir thoroughly.

local_fire_departmentMedium heat
lightbulb

Watch out

Stir spices immediately upon adding to prevent dry powder from scorching on hot pan.

Ingredients:Salt (1 tsp)Red chili powder (0.5 tsp)Black pepper powder (0.25 tsp)
Tools:spoon
10
Active Cooking
00:02:03

Add 0.5 tsp paprika powder and 0.5 tsp coriander powder. Mix well and cook sauce until moisture dries up and oil separates.

local_fire_departmentMedium heat
lightbulb

Watch out

Watch closely as sauce thickens

cook until oil glitters and separates at pan edges

Ingredients:paprika powder (0.5 tsp)ground coriander seed (0.5 tsp)
Tools:spoon
11
Active Cooking
00:02:17

Make three small wells in cooked sauce with spoon. Crack 3 eggs one by one into wells.

local_fire_departmentLow heat
lightbulb

Watch out

Crack each egg carefully so yolks remain fully intact.

Ingredients:Egg (3 piece)
Tools:spoon
12
Active Cooking
00:02:21

Sprinkle 0.25 tsp red chili powder over eggs. Cover pan with lid and cook on low flame for 1 to 2 minutes until whites are set.

local_fire_departmentLow flame, 1-2 minutes
lightbulb

Watch out

Keep flame low so egg whites cook gently through steam without scorching the bottom gravy.

Ingredients:Red chili powder (0.25 tsp)
Tools:pan lid
13
Active Cooking
00:02:30

Uncover pan, garnish with 2 tbsp chopped fresh coriander, and serve hot with toast.

lightbulb

Watch out

Use an oven mitt when lifting skillet handle as cast iron becomes extremely hot.

Ingredients:Fresh Coriander (2 tbsp)
Tools:spatula

groceryAll Ingredients

Onion2 piece
Garlic1 clove
Tomato5 piece
green chili pepper1 piece
olive oil2 tbsp
Salt1 tsp
Red chili powder0.75 tsp
Black pepper powder0.25 tsp
paprika powder0.5 tsp
ground coriander seed0.5 tsp
Egg3 piece
Fresh Coriander2 tbsp

blenderAll Tools Needed

chef's knifecutting boardfood chopperimmersion blenderspoonskillet / panpan lidspatula