Shakshuka Eggs - Styling & Photo By Sneh Roy


  • Author: Sneh
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Cuisine: Vegetarian


  • 4 free range eggs
  • 1 green bullhorn chili, thinly sliced
  • 1 long red chili, thinly sliced (the spicy kind)
  • 2 garlic cloves, finely chopped
  • 4 small red tomatoes, diced
  • 2 tablespoons olive oil
  • 2 teaspoons mild/medium paprika
  • 1/4 cup water
  • coarse sea salt
  • thyme sprigs to garnish



  1. In a shallow non-stick sauté pan, heat oil on medium heat. Add garlic and chili. Sauté for 5 minutes till tender. Add tomatoes and water. Cook for 5 minutes until tomatoes are slightly tender.
  2. Sprinkle paprika and mix well. Reduce heat to low. Crack eggs slowly over the chili tomato mixture. Cover with a plate and cook for 8 to 10 minutes until eggs are done and slightly runny.
  3. Season with salt and garnish with thyme. Serve hot with bread and salad greens.

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