01
Preparation- Peel 2 medium onions and cut into large cubes
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Watch out
Keep fingers curled away from the blade when cutting rounded onions to avoid cutting yourself.
Ingredients:Onion
Tools:chef knifecutting board
0:00 / 3:05
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
00:00:12
02
Preparation- Place diced onions and 1 clove garlic into food chopper bowl
- Cover and chop finely
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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- Cut 5 medium tomatoes into medium cubes
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Watch out
Use a sharp knife so tomato skin cuts cleanly without squishing the juice out.
Ingredients:Tomato
Tools:chef knifecutting board
04
Preparation- Place cubed tomatoes into blender jar and blend until completely smooth to yield approx. 1.5 cups tomato puree
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Watch out
Keep blender head submersed to prevent splashing liquid everywhere.
Ingredients:Tomato (5 piece)
Tools:immersion blender
05
Preparation- Finely chop 1 green chili
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Watch out
Wash hands with soap immediately after chopping green chili
do not touch the eyes
Ingredients:green chili pepper (1 piece)
Tools:chef knife
06
Active Cooking- 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
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Watch out
Stir frequently so the onion and garlic turn translucent without browning or burning.
Ingredients:olive oil (2 tbsp)OnionGarlic
Tools:skilletspoon
07
Active Cooking- Pour in tomato puree (approx. 1.5 cups), mix well, and cook for 10 to 12 minutes until reduced and thickened
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Watch out
Tomato puree bubbles as it cooks
stir occasionally to avoid splattering and sticking
Ingredients:Tomato
Tools:spoon
08
Active Cooking- Add chopped green chili, mix well, and cook for 4 to 5 minutes
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Watch out
Keep heat steady so sauce simmers evenly without drying out prematurely.
Ingredients:green chili pepper
Tools:spoon
09
Active Cooking- Add 1 tsp salt, 0.5 tsp red chili powder, and 0.25 tsp black pepper powder
- Stir thoroughly
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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- Add 0.5 tsp paprika powder and 0.5 tsp coriander powder
- Mix well and cook sauce until moisture dries up and oil separates
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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- Make three small wells in cooked sauce with spoon
- Crack 3 eggs one by one into wells
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Watch out
Crack each egg carefully so yolks remain fully intact.
Ingredients:Egg (3 piece)
Tools:spoon
12
Active Cooking- 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
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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- Uncover pan, garnish with 2 tbsp chopped fresh coriander, and serve hot with toast
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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 knifecutting boardfood chopperimmersion blenderspoonskilletpan lidspatula
