Shakshuka (mediterranean poached eggs in tomato sauce)
Shakshuka is a classic Mediterranean/North African dish where eggs are gently poached in a rich, spiced tomato and bell pepper sauce. It’s hearty, healthy, and perfect for breakfast, brunch, or dinner.
Prep & Cook Time
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
2 tbsp olive oil
1 small onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 tsp paprika
½ tsp ground cumin
¼ tsp chili flakes (optional)
1 can (400 g) chopped tomatoes
Salt and pepper to taste
3–4 large eggs
Fresh parsley or cilantro, chopped for garnish
Optional: feta cheese, crumbled
Instructions
1. Make the Sauce
1. Heat olive oil in a skillet over medium heat.
2. Sauté onion and bell pepper until soft (~5 minutes).
3. Add garlic, paprika, cumin, and chili flakes; cook 1 minute until fragrant.
4. Pour in chopped tomatoes, season with salt and pepper, and simmer for 10 minutes until sauce thickens slightly.
2. Poach the Eggs
1. Make small wells in the tomato sauce with a spoon.
2. Crack eggs into the wells.
3. Cover the pan and cook 5–7 minutes, until egg whites are set but yolks are still runny (or longer if you prefer).
3. Serve
1. Garnish with chopped parsley and optional crumbled feta.
2. Serve directly from the pan with crusty bread or pita on the side.
Tips
For spicier shakshuka, add more chili flakes or a dash of harissa.
You can add cooked chickpeas or spinach for extra protein and fiber.
Use fresh tomatoes in summer for a sweeter sauce.
Frequently Asked Questions FAQs
Q: Can I make it ahead of time?
A: Yes, make the tomato sauce ahead and add eggs when reheating.
Q: Can this be vegan?
A: Replace eggs with firm tofu or chickpeas.
Q: Can I freeze shakshuka?
A: Tomato sauce can be frozen, but poached eggs are best made fresh.
Nutritional Information
Calories 230 kcal
Protein 12 g
Fat 15 g
Carbohydrates 15 g
Fiber 4 g
Sugars 8 g
Sodium 420 mg