By Rodney Bowers
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Shakshuka originates in the Middle East, Mediterranean and North African regions and is a great addition to your regular meal rotation. Packed with protein from chickpeas and eggs, this dish also features tomato, onions, red pepper and garlic for fragrant aromas and hearty bites.



For the base

  • 2 medium sized Spanish onions, sliced fine
  • 4 large red peppers, sliced thin
  • 3 cloves of garlic, crushed
  • 1 can of whole tomatoes
  • ½ teaspoon picked thyme
  • 1 cup chicken stock
  • 1 can of cooked chickpeas, drained and rinsed
  • ½ teaspoon chili flakes
  • 1 teaspoon cumin
  • 2 bay leaves
  • Salt and fresh ground pepper

For the garnish

  • Thick slice of crusty bread
  • Drizzle olive oil
  • Pinch of sac or paprika
  • 4 poached eggs
  • Cilantro or parsley


  1. In a dry pot on high heat start the sliced onions and peppers with a good seasoning of salt and pepper cook for between five and 10 minutes until they start to soften . . . stirring . . . stirring. 
  2. Reduce heat a touch add the thyme, chili flakes and garlic  and continue to cook for another five minutes until everything begins to deepen in colour and keep stirring to prevent burning.
  3. Add the tomatoes, stock, chickpeas and bay leaf 
  4. Bring to a boil then turn immediately to  simmer for 20 minutes, skimming away any impurities that may rise.
  5. Poached the eggs gently in vinegar water for four to five minutes, must be soft
  6. Put shakshuka in a bowl and place eggs and garnishes on top.


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