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Shakshuka with spices




Others ingredients

  • 1 large red pepper
  • 1 large onion peeled with sprout removed
  • 6 fresh tomatoes or a 400g tin of diced tomatoes
  • 6 eggs
  • ½ bunch coriander, washed and patted dry
  • salt, pepper
  • 1 squeezed clove of garlic
  • 1 tbsp finely minced candied lemon peel


  1. 1

    Rinse the pepper before wrapping in parchment paper and placing on a baking sheet. Roast in the oven at 200° until the skin turns black (20-25 minutes).

  2. 2

    Leave to cool, peel, cut in half and remove the seeds before cutting into strips (the pepper can be prepared in advance or frozen and used without being thawed).

  3. 3

    Cut the onion into thin slices or small cubes and mince the garlic. Sauté at medium heat (to avoid them browning) in a frying pan with the olive oil. Add the spice mix, candied lemon, tomatoes, salt and pepper.

  4. 4

    If you're using fresh tomatoes, blanch (optional), cut into cubes and add to the frying pan.

  5. 5

    Simmer for 20 minutes until the water has evaporated from the tomatoes, particularly when using fresh ones.

  6. 6

    Just before serving, break the eggs into the frying pan, add salt and pepper and cook, covered, on medium heat for 5 minutes, before sprinkling with finely chopped coriander and a pinch of spice mix.

  7. 7

    To be eaten hot with toasted bread.

Recipe developed by ©Catherine Kluger - Photo credit ©Guillaume Czerw

💜 Catherine Kugler's favorite recipe for a quick lunch with colleagues!