Shakshuka: eggs in tomato and pepper sauce
Eggs gently cooked in a thick tomato sauce with red pepper, onion and cumin.
- Meal type
- Main course
- Servings
- 4 servings
- Difficulty
- Easy
- Prep
- 5 min
- Cooking
- 30 min
- Total
- 35 min
Recipe
Shakshuka originates in North Africa.
Eggs gently cooked in a thick tomato sauce with red pepper, onion and cumin.
Practical cooking
Ingredients
4 servings
Ingredients
- 8 eggs
- 800 g tinned chopped tomatoes
- 1 large red bell pepper
- 1 medium onion
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 pinch of chilli or chilli flakes (optional)
- fresh parsley or coriander (optional)
- bread (bread is not included in the nutrition estimate)
Nutrition per serving
- Energy
- 265 kcal1115 kJ
- Fat
- 17.1 g
- Saturated fat
- 4.2 g
- Carbohydrates
- 14.2 g
- Sugars
- 8.8 g
- Fibre
- 5.6 g
- Protein
- 15.3 g
- Salt
- 1.1 g
Calculated estimate. Actual values may vary depending on the ingredients used.
Cook flow
Instructions
Total: 35 min
- 1
Method
Prepare the vegetables
Finely chop the onion, dice the pepper and chop or crush the garlic. Use a large frying pan with a lid, ideally 28–30 cm across.
Cook the vegetables
Heat the oil over medium heat. Cook the onion for 3–4 minutes until soft, then add the pepper and cook for another 5–6 minutes. Add the garlic and stir for about 30 seconds.
Make the sauce
Add the paprika, cumin, black pepper and optional chilli. Stir briefly, then add the tomatoes and their juice and the salt. Simmer uncovered for 10–12 minutes, stirring occasionally. If the sauce is watery, simmer a little longer until it can hold wells for the eggs.
Add the eggs
Reduce the heat. Make wells in the sauce and carefully crack an egg into each one. Cover and cook gently for about 6–10 minutes. The whites should be completely set; cook the yolks to your liking. Do not stir the eggs.
Finish and serve
Take the pan off the heat and season the sauce with salt and pepper if needed. Scatter over chopped herbs if using and serve immediately with bread. Allow two eggs and roughly a quarter of the sauce per person.
Refine
Tips and variations
Use cumin
Ground cumin tastes different from caraway, so do not substitute one for the other.
After cooking
Storage and serving
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