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Recipe by: Nikolaj Juel
Serves: 4


Shakshouka is a classic Middle Eastern dish. It’s often eaten for breakfast, but also at all other times of the day. Shatshouka means ‘mixture’ in Arabic, and it comes in many varieties. But it’s usually vegetarian.

Put a large frying pan on a hot grill. Pour 2 tbsp. of olive oil on the pan and add the cumin seeds. After a minute, add the onion and pepper cubes to the pan and fry them until the onions begin to turn golden and the cumin seeds turn soft. Add the garlic, chili and cinnamon stick. Next, add the chopped tomatoes and season with salt and pepper. Let the tomato sauce simmer for 10-15 minutes.

You can move the coals in the grill so the sauce can simmer over a lower heat.

Crack the eggs on top of the tomato sauce, season them with salt and pepper, and close the lid of the grill.

Let the eggs bake for 7-10 minutes until they firm up. I like the eggs to be soft inside, but not runny.

Serve with chopped coriander, a sprinkle of za'ater and good bread.



  • 1 onion, finely chopped
  • 2 red peppers, cut into 1 cm cubes
  • 2 cloves of garlic, finely chopped
  • 1 can of chopped tomatoes
  • 1 red chili, halved lengthwise
  • 1 tsp. of cumin seeds (whole)
  • 1 cinnamon stick
  • A pinch of za'atar spice blend
  • A bundle of cilantro
  • 4 organic eggs
  • Olive oil
  • Salt and pepper