A Classic Libyan Shakshouka Recipe with Eggs and Tomato Sauce

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Libyan Shakshuka is a North African baked egg dish perfect for breakfast, brunch, or dinner! Serve it as-is or with crusty bread to mop up the flavorful juices. A simple yet delicious meal bursting with flavor.

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INGREDIENTS

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1

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2

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3

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What To Serve With Shakshouka

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How Do You Keep The Eggs Runny In Libyan Shakshouka

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SWIPE UP NOW TO GET FULL RECIPE

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A Classic Libyan Shakshouka Recipe with Eggs and Tomato Sauce

Libyan Shakshuka is a North African baked egg dish perfect for breakfast, brunch, or dinner! Serve it as-is or with crusty bread to mop up the flavorful juices. A simple yet delicious meal bursting with flavor.

INGREDIENTS

– Olive oil – Onion – Garlic cloves – Tomato paste – Red bell pepper – Orange bell pepper

1

Heat some olive oil over medium heat in a frying pan.

2

Add the diced onion and allow it to saute for 2-3 minutes or until it becomes translucent.

3

Add the garlic and tomato paste. Give them a good stir and leave them to fry for a minute.

What To Serve With Shakshouka

Just add a slice of toasted bread. Ciabatta and sourdough add their own flavor and have a tender, crunchy texture too.

How Do You Keep The Eggs Runny In Libyan Shakshouka

Don’t overcook the dish. Only leave the eggs for 10 minutes (at the most). The egg whites will start setting after about 8 minutes.

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