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Cannabis Edibles Recipe: Shakshuka with Cannabutter


Cannabis Edibles Recipe: Shakshuka with Cannabutter

Have you ever ordered a subscription meal plan? Just recently, I made the decision to try one out! Inspired by that, we are going to enjoy a tasty Cannabis Edibles Recipe: Shakshuka with Cannabutter.

I had a hard time pronouncing this but once I got the hang of it I couldn’t stop saying it! Shuck-Shoo-Kah. Say it outloud – it’s actually really fun to do!

(when you say it out loud, imagine you’re a cannabis-food–warrior!)

Shakshuka is a middle eastern dish, normally for breakfast – but you can have it any time of day you like.

This dish is a combination of chickpeas, tomatoes, peppers, garlic, and freshly cracked eggs on top, plus a lot of warm spices. It’s so tasty!

Here’s the best part: we’re going to simmer and saute our veggies and chickpeas in cannabutter. Yummy!

Shakshuka is a vegetarian dish but does not lack in flavor, filling, and fabulous taste.

I am normally a big meat eater, and THIS dish would make me change my mind about a lot of the foods I consume. Seriously!

Shakshuka spices may vary, but you’ll normally find, and use paprika, cumin and chili powder, along with fresh garlic.


I’d consider it flavorful spicy, not hot spicy. Though you can always add cayenne pepper if you’d like to heat it up or a nice chili paste. Mmmm!

Just in case you haven’t made cannabutter before, the recipe is below. I would bookmark it until you master it and then use it in anything and everthing!

A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.
4.67 from 33 votes
Prep Time: 45 minutes
Cook Time: 2 hours 30 minutes
Total Time: 45 minutes
Cuisine: European
Keyword: (Cannabutter), Butter, Cannabis
Servings: 1 Cup
Calories: 1628kcal
THC: 700-1400mg
Author: Steph Van De Ven


  • 1/4 to 1/2 Ounce Cannabis 
  • 1 cup Butter


  • Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
  • Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
  • Grind your dry cannabis or chop it till fine.
  • Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
  • Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
  • Strain your butter through a cheesecloth.
  • Cool down
  • Now you can use the Cannabis Butter (Cannabutter)



If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.
The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.


Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg
Tried this recipe?Mention @cannadish or tag #cannadish!

Cannabis Edibles Recipe: Shakshuka with Cannabutter.

A wonderful middle eastern vegetarian dish made with warming spices and cannabutter.
No ratings yet
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2 people
Author: Steph Van De Ven
Cost: 20+


  • Cast Iron Skillet
  • Measuring Cup
  • Sharp knife
  • Cutting Board


  • 1 med shallot or onion
  • 1 bell pepper red,orange or yellow
  • 4 garlic cloves peeled, and minced
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp chilli powder
  • 1 can tomatoes- whole & peeled 28 ounce can
  • 1 can chickpeas
  • 6 large eggs
  • 1 bunch cilantro
  • 1 bunch parsley
  • 4 tbsp Cannabutter
  • 1 dash salt & pepper each or more as desired
  • 1 package bocconcini medallions or goat cheese to slice thinly or crumble on top of your plate once meal is complete.


  • Heat Cannabutter in a large skillet on medium heat. Add the chopped bell pepper and onion or shallots and cook for 5 minutes or until the onion or shallot becomes translucent.
  • Add garlic and spices and cook an additional minute.
  • Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  • Add chickpeas and simmer for a few more minutes
  • Make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  • Garrnish with chopped cilantro,parsley and cheese (if you like) and enjoy!
Tried this recipe?Mention @cannadish or tag #cannadish!

For more authentic, tasty meal recipes check out our recipes here.

If you’re looking to up-level your chef status in the Cannabis kitchen, you’ll want these professional kitchen tools.

Share your comments below with us and any variations to Shakshuka you’ve made!

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