🍳🌶 Authentic Shakshuka

A delicious North African & Middle Eastern dish of eggs poached in a spiced tomato sauce - perfect for breakfast, brunch, or even dinner.

👤 Serves: 4
⏱ Prep Time: 10 mins
🔥 Cook Time: 25 mins

🛒 Ingredients

Base:

• 🫒 Olive oil – 30 g (2 tbsp)

• 🧅 Onion – 100 g (1 medium), finely chopped

• 🌶 Bell pepper – 120 g (1 medium, red or green), finely chopped

• 🧄 Garlic – 10 g (3 cloves), minced

Spices:

• 🌿 Ground cumin – 2 g (1 tsp)

• 🌶 Smoked paprika – 2 g (1 tsp)

• 🌿 Ground coriander – 2 g (1 tsp)

• 🌶 Red chilli flakes – 1 g (½ tsp, optional)

Tomato Sauce:

• 🍅 Fresh tomatoes – 480 g (4 large), chopped (or canned crushed tomatoes – 400 g)

• 🍅 Tomato paste – 30 g (2 tbsp)

• 🧂 Salt – 5 g (1 tsp)

• 🧂 Black pepper – 2 g (½ tsp)

Eggs & Garnish:

• 🥚 Eggs – 4 to 6 (60 g each)

• 🌿 Fresh parsley or cilantro – 10 g, chopped

• 🧀 Crumbled feta – 75 g (½ cup, optional)

👩🍳 Instructions

1️⃣ Prepare the Base

• Heat olive oil in a large skillet over medium heat.

• Add onion and bell pepper; sauté 5–7 mins until softened.

2️⃣ Spice it Up

• Stir in garlic and cook 30 seconds.

• Add cumin, smoked paprika, ground coriander, and optional chilli flakes.

• Cook 1–2 mins until fragrant.

3️⃣ Create the Sauce

• Stir in tomatoes (fresh or canned) and tomato paste.

• Simmer 10 mins, stirring occasionally, until sauce thickens.

• Season with salt and black pepper.

4️⃣ Poach the Eggs

• Make 4–6 small wells in the sauce.

• Crack one egg into each well.

• Cover skillet and cook 5–7 mins, until whites set but yolks are still runny.

5️⃣ Final Touches

• Remove from heat.

• Garnish with parsley or cilantro.

• Sprinkle with feta (optional).

6️⃣ Serve Hot

• Serve immediately with crusty bread, pita, or warm flatbread.

💡 Chef’s Tip: For a deeper flavour, roast your peppers beforehand and add them to the sauce for a smoky twist.