Shakshuka or the Perfect Brunch Dish

Shashuka - Mare Nostrum Paris

Ok, we are not going to lie to you, this recipe is delicious and tasty but especially: it easy. You throw everything in a pan and you wait. Basically, the perfect recipe (#hardcorefangirling).
And guess what? The last tomatoes and peppers are still on the markets in France, so go for fresh vegetables !

This Maghreb dish has become a real 'trend' for our great Western brunches. Attention, culture moment : Shakshuka comes from a Berber word meaning "stew".

Shakshuka is perfect for cooking tomatoes and peppers a bit too ripe. It is also perfect for the slightly lazy cooks, who do not want to bother with a presentation with tweezers on the plate. We put the pan in which the Shakshuka cooked on the table and voilà! It's beautiful.

If you want to impress your friends (do not deny it, you want it), this is the best way to get "ooooohs", "aaaaahs" and * Parisian accent* "but it's too good".

It is guaranteed.

You can find recipes absolutely anywhere on the internet and variations to infinity. But of course, ours is the best.

Let's go!






Serves: 4 - Prep time: 10 min - Cook time: 30 min

  • A cutting board
  • A good knife
  • A large stove with high edges
  • 3 tbsp  of olive oil
  • an onion
  • a clove of garlic
  • a red pepper
  • 5 very ripe tomatoes (or 1 can of peeled tomatoes)
  • 1 can of tomato sauce
  • 2 cases of tomato concentrate
  • 1 case of caraway
  • Salt pepper
  • 4 eggs
  • 1 bouquet of coriander

First, peel, chop the onion and cut the pepper in not too thin strips.

Then, heat the pan with the olive oil. Once hot, add onion, cumin, garlic, pepper and tomato paste.

Let them cook 5-8 minutes over medium heat until softened.

Then add the tomatoes and stir until they are mixed. When the tomatoes start to soften, add the tomato purée to the pan.

Then let the mixture simmer over medium heat for 10 minutes or until it begins to thicken.

Add salt and pepper to taste.

Finally, make 4 small holes in the sauce and break the eggs directly.

Finally, cover the pan and simmer for 15 minutes or until the eggs are cooked (we personally like it when the eggs are still a little runny, do not overcook!)

To finish, garnish with chopped coriander.

Et voilà!



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Starter Kit Esatern Cuisine - Mare Nostrum Paris


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