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Shakshuka
Eggs poached in a spiced tomato and pepper sauce — the beloved Middle Eastern and North African breakfast.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
easy
Cuisine
Mediterranean
vegetariangluten-free
Ingredients
6eggs
400gcrushed tomatoes
2red peppers, diced
1large onion, diced
4 clovesgarlic, minced
1 tspground cumin
1 tspsmoked paprika
1 tspchilli flakes
1 tspsugar
3 tbspolive oil
100gfeta cheese, crumbled
1 handfulfresh parsley
Instructions
1
Heat olive oil in a wide pan, fry onion and peppers until soft.
2
Add garlic and all spices, cook 2 minutes.
3
Add tomatoes and sugar, simmer 15 minutes until thick.
4
Make 6 wells in the sauce.
5
Crack an egg into each well.
6
Cover and cook on medium heat 6-8 minutes until whites are set but yolks are still runny.
7
Scatter with feta and parsley.
8
Serve directly from the pan with warm pita or crusty bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
327
Protein
15.4g
Fat
23.4g
Carbs
14.9g
Fiber
3.6g
Sodium
349mg
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