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Prep time


Cook time





Easy - Med - Hard


A savoury one-pan dish originating from North Africa that you can make at home from local produce. Simple, satisfying and good for your heart - check out our recipe for Shakshuka, thanks to the team at Solidteknics!


  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cayenne pepper (optional)
  • 1 can diced tomatoes
  • 1 can crushed tomatoes
  • Salt and pepper to taste
  • 4-6 large eggs
  • Fresh parsley, chopped (for garnish)
  • Whole wheat bread or pita (for serving)


  1. Heat the olive oil in a large skillet or pan from Solidteknics over medium heat.
  2. Add the sliced onion and bell peppers to the pan and sauté until they start to soften, about 5 minutes.
  3. Stir in the minced garlic, ground cumin, ground paprika, ground turmeric, and ground cayenne pepper (if using).
  4. Cook for an additional 1-2 minutes until fragrant.
  5. Pour in the diced tomatoes and crushed tomatoes, and season with salt and pepper to taste. Stir well to combine all the ingredients.
  6. Reduce the heat to low and simmer the sauce for about 10 minutes to allow the flavors to meld together.
  7. Make small wells in the sauce and crack the eggs into each well. Cover the skillet or pan and cook for about 5-7 minutes, or until the eggs are cooked to your desired level of doneness.

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