A staple of Northern African cuisine, shakshouka means a mixture - and this poached egg dish serves up a delicious combination of herbs, spices, tomatoes and peppers.

By / Photography By Miya Kusumoto | June 05, 2017


In a medium pan, dry roast cumin seeds over high heat until toasted and fragrant. Reduce the heat to medium and add grapeseed oil, garlic and onion and cook for 5 minutes until the onions are just softened. Add peppers, sugar and herbs and cook for an additional 10 minutes. Add tomatoes, saffron and a hint of cayenne pepper to the pepper mixture. Reduce heat to low and cook for 15 minutes, adding water as necessary to maintain the consistency of tomato sauce. Season with salt and pepper. Make two shallow indentations in mixture and crack 1 egg in each. Cover pan and cook on low heat for 15 minutes until eggs are set. Sprinkle with cilantro and serve.


Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!




  • 1/4 teaspoon cumin seeds
  • 1/4 cup grapeseed oil
  • 1 clove garlic, minced
  • 1 small yellow onion, roughly chopped
  • 1 red pepper, cut into thick strips
  • 1 yellow pepper, cut into thick strips
  • 2 teaspoons brown sugar
  • 2 teaspoons thyme, chopped
  • 2 tablespoons parsley, chopped
  • 2 tablespoons cilantro, chopped
  • 3 Roma tomatoes, roughly chopped
  • 1/2 teaspoon saffron threads
  • Cayenne pepper
  • Salt and pepper
  • 2 eggs
  • Cilantro, for garnish
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