North African-inspired · Quick meals
Shakshuka with peppers and cumin
Eggs in a thick tomato and pepper sauce make a satisfying lunch with a piece of bread. Our version uses ground cumin and sweet paprika, leaving the chilli level up to you.
Editorial review: 12 October 2026. Kitchen-testing status is stated in the recipe note.
From preparation to the plate
Method
- 01
Heat the oil in a frying pan about 24 cm across. Cook the chopped onion and sliced pepper for 8–10 minutes.
- 02
Add the garlic, cumin and paprika. Stir for 30 seconds, then add the tomatoes. Season with salt and simmer for 12 minutes until thickened.
- 03
Make three hollows with a spoon and crack an egg into each. Cover and cook over low heat for 7–10 minutes until both the whites and yolks are firm.
- 04
If the sauce dries out before the eggs cook, add a tablespoon or two of water around the edge. Scatter over the parsley and serve immediately with bread.
FoodSafety.gov — safe cooking temperatures
Oven temperatures refer to conventional heat without a fan. Timings are approximate; check texture and the stated food temperatures.
An original editorial version written for Tastivio. This recipe has not yet been confirmed by a practical test in our kitchen; timings are approximate.
Wine for this dish
What goes in the glass?
A fresh, dry rosé can complement the tomatoes and spices. If adding plenty of chilli, choose a wine with moderate alcohol.