Jul 14 2026
Restaurants›Jamjar Canteen Commercial Dr.›Shakshuka (v, Df) Recipe

Shakshuka (v, Df) Recipe

Inspired by Jamjar Canteen Commercial Dr.
Time30m
Serves2

Classic Middle Eastern breakfast: spiced tomato & pepper stew with two baked free run eggs. Served with Lebanese 'toast'.

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Ingredients

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Main Ingredients

Lebanese Toast

Method

Preparing the Shakshuka

  1. 1

    Sauté the Vegetables

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and diced bell peppers. Sauté for about 5-7 minutes until the vegetables are softened.

  2. 2

    Add Garlic and Spices

    Stir in the minced garlic, ground cumin, paprika, chili powder, salt, and black pepper. Cook for another minute until fragrant.

  3. 3

    Incorporate Tomatoes

    Add the canned diced tomatoes and tomato paste to the skillet. Stir well to combine and bring the mixture to a simmer. Allow it to cook for about 10 minutes, stirring occasionally, until it thickens slightly.

  4. 4

    Create Wells for Eggs

    Using a spoon, create two wells in the tomato mixture and crack an egg into each well. Cover the skillet and allow the eggs to poach in the sauce for about 5-7 minutes, or until the whites are set but the yolks are still runny.

  5. 5

    Garnish and Serve

    Once the eggs are cooked, sprinkle the chopped cilantro or parsley over the top. Serve hot with Lebanese toast on the side.

Preparing the Lebanese Toast

  1. 6

    Prepare the Bread

    Brush the pita bread or Lebanese flatbread with olive oil on both sides. Sprinkle za'atar spice blend evenly over the bread.

  2. 7

    Toast the Bread

    Preheat a skillet over medium heat. Place the prepared bread in the skillet and toast for about 2-3 minutes on each side, until golden and crispy.

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