Shakshuka is a Mediterranean dish that is the perfect combination of spicy and smoky flavors. Traditionally made with peppers, onions, garlic, tomatoes, and eggs, this dish is hearty, flavorful, and always satisfying. It’s a great dish to serve for brunch, lunch, or dinner, and it can easily be customized to fit anyone’s tastes.


2 tablespoons of olive oil

1 large onion, diced

2 cloves of garlic, minced

2 cloves of garlic, minced

1 teaspoon of dried basil

2 tablespoons of tomato paste

2 (14.5 ounce) cans of diced tomatoes

Two tablespoons of sugar

1 teaspoon of salt

Ground black pepper, to taste

2 (15 ounce) cans of chickpeas, drained and rinsed

2 cups of vegetable broth

1 cup of uncooked couscous

2 tablespoons of chopped fresh parsley

2 tablespoons of freshly squeezed lemon juice



1. To Start Shakshuka by heating 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 medium onion (diced), 2 cloves of garlic (minced), 1 teaspoon of dried oregano, and 1 teaspoon of dried basil and cook until the onion is translucent. Stir in two tablespoons of tomato paste and 1 14-ounce can of diced tomatoes and season with 1 teaspoon of sugar, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.

2. Bring the mixture to a boil, reduce the heat to low, and simmer for 10 minutes. Add 1 15-ounce can of chickpeas (drained and rinsed) and 1 cup of vegetable broth and cook for another 8 minutes.

3. Stir in 1 cup of couscous, cover the pot, and remove from the heat. Let the couscous absorb the excess liquid, about 10 minutes.

4. Stir in 2 tablespoons of chopped parsley and 1 tablespoon of lemon juice and season with additional salt and pepper, if desired. Serve the Shakshuka warm and enjoy!

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