Prepare shakshuka for an express breakfast

Just a frying pan, tomato sauce, olive oil, spices, chili and a couple of eggs to have a breakfast splendid and delicious in just ten minutes. It’s for those days when you don’t want to do a lot of dishes (or you’re in a hurry), and you want a delicious breakfast. For that, the shakshuka paints itself.

Read more: Prepare Doña Ángela’s delicious pork rind with egg lunch

of Mediterranean origin

Although in Mexico it is known as ranch egg, The reality is that this recipe originates from Tunisia, a taste that later spread to the Middle East. In the recipe original we will find only vegetables and spices, with the arrival of the tomato and the chili, the history of this preparation changed and became what we taste today, where the acidity, the spiciness and the spice of the pepper and the cumin are in balance . Accompany it with pita bread, toasted bread or, well, a couple of tortillas fresh from the comal.


Photo: Freepik


1 tbsp. Of olive oil
1 tbsp. chopped onion
5 ripe tomatoes without seed and without skin
1/2 clove of minced garlic
1/4 of red bell pepper filleted
1 pc. cumin
1/8 tsp. paprika and cinnamon
Salt and black pepper to taste
2 eggs
1 tsp. chopped coriander


1. Heat the olive oil in a pan. Season the onion, add the tomato, garlic, bell pepper and cook for three minutes.
2. Blend the preparation and return to the hot pan. It should have a pasty consistency.
3. Add cumin, salt, pepper, paprika and cinnamon.
5. Add the eggs over the preparation and lower the flame to low heat. The eggs should be tender.
5. Remove from heat, sprinkle with coriander. Place on a wooden board and serve.

Read more: Café Laurel, the new royal spot for delicious breakfast, lunch and dinner

Receive Hello Weekend every Friday, our newsletter with the latest in gastronomy, travel, technology, cars, fashion and beauty. Subscribe here: