Algeria – Shakshouka

by Y Shomwi

So here we come again with the Shakshouka cuisine from Algeria. It’s a word that means “to shake” or to “mix up” in Arabic, that’s why you will agree with it once you allow the buds to taste it.

This cuisine originates from the northern African countries, suspected to be Israel. It has a combination of vegetables and top up with eggs that are partially cooked. It is often served with bread. There many creatives to call Shakshouka, I have explain the best two down here;

Shakshouka from green leaves recipe.

The prepared taste from green leaves is topped with eggs and allowed to cook for at least 4 minutes for the eggs to dry well, taken off heat for meal.

The vegetable tastes well when mixed with eggs and served along with bread. Although this is a Shakshouka easy recipe, there is a need for juice or coffee to extra the taste.

Shakshouka from bread.

Most of the Shakshouka cuisines are prepared separately with bread, but surprisingly there is the others that can be cooked along inside the bread and taste fine.

Rise the dough twice before oven and place the Shakshouka mix inside, bake it.

The taste here is unbelievable, because baking cooks all sides.

Join me along this preparation session to enjoy the taste of Shakshouka cuisine from Algeria.


  • 2 onions chopped
  • 8 eggs
  • Paprika 1 tea spoon
  • Cumin 1 teaspoon
  • Tomatoes 3 blended
  • Parsley 2 tablespoon
  • Salt
  • Oil
  • Vegetable Masala
  • Anaheim peppers 2, chopped
  • Pepper powder 1/2 teaspoon
  • Cheese 1/4 cup


  • Heat up oil into a frying pan/skillet.
  • Put onions and peppers, fry for 5 minutes or less, observe onion’s color change to brownish.
  • Add tomatoes, 1 teaspoon of Masala, cumin, tomatoes, paprika and 1/2 teaspoon of salt.
  • Cook for 20 -25 minutes until the mix thickens.
  • Break eggs on top and cover top, cook for 10 minutes less.
  • Serve on table with parsley sprinkled on top.
Shakshouka (thickened)
Shakshouka (soft)
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