Classic Shakshuka
Eggs poached directly in a spiced tomato and pepper sauce — the trick is cooking the sauce down properly first so it's thick enough to hold the eggs while the yolks stay runny.
Total time
30 min
Prep
10 min
Cook
20 min
Difficulty
easy
Cuisine
Israeli
vegetariangluten-free
Ingredients
6eggs
2 x 400g tinscrushed tomatoes
2red pepper, sliced
Instructions
1
Sauté pepper until soft.
2
Add crushed tomatoes and spices, simmer 15 minutes.
3
Make wells in the sauce and crack in eggs.
4
Cover and cook until whites are set, yolks still runny, about 8 minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
144
Protein
11g
Fat
7.5g
Carbs
8g
Fiber
2.5g
Sodium
114mg
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★★★★★
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