Much before this lockdown, I had a mini shakshuka at a restaurant that served Mediterranean cuisine. While I was reading about different cuisines recently, I came across an easy-peasy version of it and decided to try my hand at it.


  • 1 Onion (diced)
  • 4-5 Garlic Cloves
  • 1/2 Red Bell Pepper (optional)
  • 5-6 Cherry Tomatoes (or 2 regular tomatoes)
  • 1/2 Cup Hot Water
  • 1 Tbsp Siracha (sprigs)
  • 3 Whole Eggs
  • Feta Cheese (for garnishing)
  • Basil Leaves (chopped for garnishing)


Prep: 10 minutes
Cooking: 20 minutes

  1. Heat 2 tbsps of olive oil in a pan to sauté the onions, garlic and bell pepper.
  2. Add the chopped tomatoes, sriracha and season with salt and pepper. Add 1/2 cup hot water and let it simmer.
  3. When it reaches a sauce-like consistency, using a spoon make a well in the sauce and crack an egg in it. Do the same for each egg.
  4. Cover with lid and let it simmer until the whites are cooked (approximately 2-3 minutes on low flame).
  5. Garnish with feta cheese and basil. Serve with bread.