Shakshuka For Sehri – Mediterranean Eggs Recipe

Tired of serving the same type of eggs for sehri? Try this delicious shakshuka!


Eggs are one of the most versatile ingredients you can work with and there’s nothing that compares to an egg cooked well. It has long been pegged as a breakfast item, but this protein-packed and super easy to prep ingredient can very well be had for lunch/dinner with a few twists.

Shakshuka Recipe For Sehri

Tired of serving the same type of eggs for sehri? Try this delicious shakshuka!
Click on the link to get the whole recipe:
#Ramazan #Eggs #shakshuka #sehri

Posted by HTV on Thursday, May 16, 2019

One of our favorite ways to prepare eggs is this Middle Eastern/Mediterranean Shakshuka. You can top it however you like, but this recipe is sure to make you want to stay true to it. It does not get any better than this.

Read: Try This Delicious Khageena

Shakshuka is prepared with a delicious tomato base, using warm spices and bell peppers, it is then topped off with eggs and left to steam through. It’s one of those dishes that you will feel proud of placing on your table and is loved by all age groups. Best part? You can make 6-8 servings using just one large pan.


2 tbsp. olive oil

1 onion, diced

2 cloves garlic, minced

1 yellow bell pepper, diced

2 tins crushed tomatoes*

1 tsp. salt

½ tsp. black pepper

1 tsp. red chili flakes

1 tsp. cumin (zeera) powder

5 eggs

Olives (per preference)

Feta cheese (per preference)

Coriander/ parsley (for garnishing)

Also Read: Easy Recipes To Make For Your Children When You’re Fasting


In a large frying pan, heat olive oil. Add onion and sauté until translucent.

Add minced garlic and cook for a further minute or so until the raw smell is gone.

Now add the bell pepper – you may choose red bell pepper or even green bell pepper, whatever is more conveniently available to you. Stir.

Add two tins of crushed tomatoes – *if you can’t find crushed tomatoes, feel free to use whole peeled tomatoes; you’ll just have to let them cook down a little more.

Cook the tomatoes for a minimum of 10 minutes on medium-low heat, until most of the water evaporates from the tomatoes.

Add salt, pepper, red chili flakes and cumin – stir through.

Spread the tomato sauce evenly across the pan. Carefully crack 5 eggs on top of the sauce, so that the yolk doesn’t break.

Cover and allow the eggs to cook through with the steam. Make sure you don’t cook them for too long, the yolks should be runny and just pink from the top.

Turn off the heat, season with salt and pepper. Top with black olives, feta cheese and chopped coriander.


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