Bobba’s Shak Shouka

I’ve always preferred the casual approach of no-measure-taste-as-you-go cooking. Consequently, as a food blogger, I find it stifling having to measure accurately so that my recipes can become fail-proof successes in your kitchens. This became all the more obvious on making breakfast the other morning. All of a sudden it turned into my next blog post – who knew?! Of course there wasn’t a measuring spoon in sight so I will now attempt to translate a shake and a splash into teaspoons and grams!

Celebrating all the Jewish holidays growing up, exposed my palette to a variety of Ashkenazi-inspired foodie creations which were always overflowing – regardless of whether the bank balance was or not. A good Jewish cook always over caters, anything else is simply embarrassing! This family staple of ours makes delicious use of the random tomatoes which always seem to be rolling around the bottom of the veggie crisper at the end of the week. It looks like a lot of ingredients and instructions but it’s actually fairly close to being a one pot wonder – easy as!


  • 1 Red Onion
  • 1 Clove of Garlic
  • 1Tbs Coconut Oil
  • 4 Tomatoes, tops removed
  • 2 Red Capsicums, deseeded
  • 1/2 t Cinnamon
  • 1 tsp Coriander
  • 1 tsp Cumin
  • Generous pinch of Chilli flakes to taste
  • Juice of half a lemon
  • 1tsp of concentrated Vegetable Stock*
  • ½ C / 125g Water
  • 4 Free-range Organic Eggs

  1. Chop garlic and onion in your Thermomix (TM), on speed 7 for 3 seconds.
  2. Add Coconut oil and sauté for 2 minutes at 100C for 2 minutes. Without a TM, sauté in a pan
  3. Chop tomatoes and capsicum on closed lid position, using your turbo (pulse) button 3 or 4 times. You will need to let the bowl cool down before you are able to use the Turbo function – this is a safety feature of the machine.
  4. Add all remaining ingredients and simmer on 90C, for 30 minutes on Reverse Speed 1. Keep an eye on it to ensure it has enough liquid. It should end up the consistency of tomato salsa. Alternatively, cook in a pan on medium heat.
  5. Heat a pan on the stove over medium heat, add Shak Shouka mixture and create 4 little holes in it.
  6. Add a splash more coconut oil to each little hole and crack an egg into each, letting it slowly cook to your taste.
  7. Using an egg lifter, serve eggs with surrounding sauce alongside your breakfast trimming of choice: baby spinach, pesto, grilled haloumi, goats feta or avocado and organic, free-range bacon!

Vegan? No problem, leave the eggs out. In fact I don’t often cook this dish past Step #4…  I usually just cook up a huge batch of this Middle Eastern deliciousness and use it as a versatile base for Moroccan tagines/casseroles, as a dip, drench some paleo toast in it, smother with goats feta and grill it until melty and oozy! I also love to make a sort of warm salad with it, adding chopped greens, diced avo, canned tuna, leftover quinoa – whatever’s going! Please also remember that the spice measurements are a guesstimate, since I never measure. And, as you can see from my Mom’s response to my measuring dilemma question – no one ever does!

*Without any homemade Vegie Stock Concentrate, sub 1/2C of additive-free liquid stock and leave the water out too.

7 Responses to “Bobba’s Shak Shouka”
  1. naturalnewagemum says:

    omg…. yum!! with fetta would be gorgeous… I am hearing you about the measurements… I have to make sure I have pen and paper ready at all times and also the camera handy to take pics! 😀

  2. Oh yum! Can’t wait to try this one!

  3. I love Shakshouka! I sometimes use a blend of Israeli spices and it turns out great! 🙂

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