---
title: "Shakshouka"
url: https://stacklist.com/card/227ef9a7-99c9-495e-a538-ae2a98abc68a
stack: https://stacklist.com/stack/b1a45144-cf9f-4a94-8fd5-1c78dfaa3b70
summary: "Shakshouka is a Lebanese one-skillet breakfast dish featuring eggs poached in a spiced tomato and pepper sauce, served with bread for scooping. The recipe uses Aleppo pepper for fruity heat and takes about 35 minutes total to prepare."
tags: "shakshouka, lebanese-cuisine, recipe, eggs, aleppo-pepper, breakfast, middle-eastern"
key_entities: "Shakshouka (concept), Aleppo Pepper (concept), Lebanon (location), Bekaa Valley (location), Beirut Spice Co. (organization), Bahaarat Seven Spices (concept)"
classification: "tutorial"
content_hash: "sha256:692bc61a6b29c8397089ed8dfcd16e5db14076f39b461d1d6c3ada39241b30e7"
acp_version: "0.2"
token_counts_approximate: 967
visibility: public
agent_accessible: true
status: "final"
---

# Shakshouka

L E B A N E S E S P I C E S 
F O R E V E R Y DA Y C O O K I N G 
S h  k s h ou k  
E gg s po  ched i n  p e pp e r  n d tom  to s  u ce , w  rm ed w i t h A le ppo p e pp e r 
S h  k s h ou k  i s  on e - s kille t b r e  kf  st t h  t wor k s j ust  s w ell  t di nn e r . O n i on  n d bell p e pp e r c oo k d own s l ow l y w i t h 
A le ppo p e pp e r , tom  to e s g o i n ,  n d t he egg s po  ch i n li tt le c r  t e rs i n t he s  u ce . I t g o e s to t he t  ble i n t he p  n w i t h
b r e  d f or s c oop i n g . 
S E RV E S 
2 to  
P R E P 
10 m i nut e s 
C O O K 
25 m i nut e s 
W H A T YO U W I L L N E E D F R O M U S 
A le ppo P e pp e r T he he  t i n t he s  u ce . F ru i ty  n d m ild , so two t  ble spoons i s r igh t . 
I N G R E D I E N T S 
TO S E RV E 
M E T H O D 
O li v e o il or c oo ki n g o il , e nou gh to 
c o  t t he p  n 
1/  r ed on i on , fi n el y diced 
1 bell p e pp e r , fi n el y diced 
A p i n ch o f s  l t 
2 t b sp A le ppo P e pp e r 
1 c  n c rus hed tom  to e s , or  r i p e
f r e s h tom  to e s , ch opp ed 
 g  r lic cl ov e s , c rus hed 
 to  egg s , de p e n di n g on h ow m  ny 
 r e e  t i n g 
C h opp ed p  rs le y , to g  rn i s h 
P i t  or to  st ed c ountry b r e  d 
H e  t t he p  n . S e t  dee p - edged s kille t ov e r m edi um - high he  t  n d  dd
e nou gh o il to c o  t t he b ottom . 
1 
S o f t e n t he on i on . O n ce t he o il i s h ot ,  dd t he on i on  n d  p i n ch o f s  l t . L e t 
i t m el t  li tt le . 
2 
A dd t he p e pp e r . A dd t he bell p e pp e r  n d t he A le ppo P e pp e r . C ov e r  n d
c oo k f or 10 m i nut e s on m edi um - high , so t he v ege t  ble s c oo k d own . 
 
A dd t he tom  to e s . A dd t he c rus hed tom  to e s  n d g  r lic  n d c oo k f or 
 not he r 7 m i nut e s , unt il t he s  u ce t hicke ns . 
 
C r  ck i n t he egg s . D ig  sm  ll c r  t e r i n t he s  u ce  n d c r  ck  n egg i nto i t . 
R e p e  t f or e  ch egg . 
5 
C ov e r  n d c oo k . P ut t he lid b  ck on . C oo k  to  m i nut e s f or runny yo lk s , 
or 5 to 7 m i nut e s f or s e t egg s . 
 
S e rv e . S pr i n kle w i t h ch opp ed p  rs le y  n d b r i n g t he p  n to t he t  ble w i t h 
p i t  or to  st ed c ountry b r e  d . 
7 

S H A K S H O U K A 
P AG E 2 O F 2 
N OT E S
M O R E F R O M T H E B E K A A V A L L E Y 
Z  '  t  r H yssop fl ow e r , s e s  m e , sum  c , s e  s  l t $11.   
S um  c T  rt  n d ci trusy , f or s  l  d s  n d g r ill s $11.   
S h  w  rm  S e  son i n g T he ble n d f or chicke n , beef  n d l  m b $12.   
B  h  r  t S e v e n S p ice s T he L eb  n e s e p  ntry b  ckb on e $12.   
F le ur de S el H  n d - g  t he r ed fl  k y fi n i s hi n g s  l t $1  .   
T he S p ic y B un dle b r i n g s S p ic y Z  '  t  r , A le ppo P e pp e r  n d M edi t e rr  n e  n H e r b & S  l t to ge t he r f or $22.50, w hich
c ov e rs t hi s r eci p e ' s A le ppo P e pp e r  n d two mor e j  rs be s ide s . 
B ei rut S p ice C o . bei rutsp ice . c o S our ced f rom L eb  non · S m  ll - b  t ch p  cked · N o fille rs or pr e s e rv  t i v e s 
T he lid d o e s t he po  chi n g . W i t h out i t , t he w hi t e s t  ke too l on g 
 n d t he yo lk s ov e r c oo k . K ee p i t on  n d check  t  m i nut e s . 
F r e s h tom  to e s n eed  fe w e xtr  m i nut e s to b r e  k d own . I f 
t he s  u ce l oo k s w  t e ry , c oo k i t un c ov e r ed f or  bi t bef or e t he
egg s g o i n . 
F i n i s h w i t h  p i n ch o f F le ur de S el ov e r t he egg s ,  n d  li tt le
e xtr  A le ppo P e pp e r if you w  nt mor e he  t . 
B r e  d w i t h Z  '  t  r on t he s ide turns t hi s i nto  prop e r 
L eb  n e s e b r e  kf  st .