My First ever Shakshouka

So, I started to get bored with Japanese foods,
Never perfect in Indonesian dish,
And I am too lazy to fill my refrigerator becauseTsukuba just way too cold last time. My life only relies on some eggs, tomatoes, onions, garlic, and some herbs (because I planted them before).


As Indonesian, I am surprised because mainly the recipe is similar to the “Balado” recipe. Then I am thinking, is our Balado got influence from middle east cuisine? Perhaps yes…

But, hmmmm….still a hypothesis.


  • Olive Oil
  • 1 large  onion, chopped
  • peppers, chopped
  • 2-3 garlic cloves, chopped
  • coriander
  • paprika
  • ground cumin
  • Salt and pepper
  • ripe tomatoes, chopped
  • around 1/2 cup tomato sauce
  • sugar
  • eggs

How to make?

Heat olive oil in a large pan. Add the onions, peppers, garlic, spices, pinch salt and pepper. Cook, stirring frequently,

  • Add the tomatoes, tomato sauce, and sugar. Simmer. Taste and adjust the seasoning.
  • Using a wooden spoon, make some “wells,” in the tomato mixture for your eggs, crack an egg into each “well.”
  • Reduce the heat, cover the pan, and cook on low until the egg whites are set. Also, it is up-to-you about the egg yolk. Personally, I prefer half-boiled

Yaph! Easy isn’t it?
If you never try it before (just like me :p), I recommend you to try it soon!





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