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Shakshuka
Middle Eastern

Shakshuka

Eggs poached in a spiced simmering sauce of tomatoes, peppers, onion, cumin and paprika. A vibrant one-pan dish eaten any time of day with crusty bread.

40 min
Total time
4
Servings
10 min
Prep
30 min
Cook
beginnerbreakfastvegetariangluten-freehigh-protein
Source: North African / Levantine canonical shakshuka

Ingredients

4 servings
  • 6 large eggs
  • 800 g canned whole tomatoes, crushed by hand
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 garlic cloves, thinly sliced
  • 30 ml olive oil
  • 5 g ground cumin
  • 5 g sweet paprika
  • 30 g tomato paste
  • 0.5 g cayenne pepper, optional
  • 6 g salt, to taste
  • 15 g fresh parsley or cilantro, chopped, to garnish
  • 60 g crumbled feta, optional

Make it your way

Instructions

Plan my prep
  1. Step 1.Heat the olive oil in a large deep skillet over medium heat. Add the onion and bell pepper and cook for 8 to 10 minutes until soft and starting to caramelize.
  2. Step 2.Add the sliced garlic, cumin, paprika and cayenne and cook for 1 minute until fragrant.
  3. Step 3.Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes and salt.
  4. Step 4.Simmer the sauce uncovered for 10 to 15 minutes, stirring occasionally, until thickened to a spoonable consistency. Taste and adjust seasoning.
  5. Step 5.Use a spoon to make 6 small wells in the sauce.
  6. Step 6.Crack one egg into each well, keeping the yolks intact.
  7. Step 7.Cover the pan and cook over low heat for 8 to 10 minutes until the whites are set but the yolks are still runny.
  8. Step 8.Scatter the crumbled feta and chopped herbs over the top.
  9. Step 9.Serve straight from the pan with warm crusty bread or pita for scooping.

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