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Shakshuka (Classic)
Eggs poached in a spiced tomato and pepper sauce — a classic Middle Eastern brunch. Simmering the sauce down until thick before adding the eggs stops them spreading out and cooking unevenly.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
easy
Cuisine
Australian
vegetarianvegan
Ingredients
6eggs
2 tinscrushed tomatoes
2red capsicums, diced
1large onion, diced
4 clovesgarlic, minced
1 tspcumin
1 tspsmoked paprika
1/2 tspchilli flakes
2 tbspolive oil
100gfeta, crumbled, optional
fresh coriander and flatbreadto serve
Instructions
1
Sauté onion and capsicum in oil 8 minutes.
2
Add garlic, cumin, paprika and chilli. Cook 1 minute.
3
Add tomatoes. Simmer 15 minutes. Season.
4
Make wells in the sauce. Crack in eggs.
5
Cover and cook 8-10 minutes until whites are set. Scatter feta. Serve with flatbread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
283
Protein
14.9g
Fat
19.9g
Carbs
11.8g
Fiber
2.9g
Sodium
344mg
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