Shakshuka
Eggs gently poached in a rich, spiced tomato and pepper sauce. A one-pan breakfast or brunch that's perfect for sharing.
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
Shakshuka is popular across North Africa and the Middle East. Eggs are cooked in a gently spiced sauce of tomatoes, peppers and onions, and served straight from the pan with bread for dipping.
Let the sauce reduce until thick before adding the eggs, so they sit in little wells rather than sinking. Cover the pan to set the whites while keeping the yolks runny.
Shakshuka
40 min total · approx. 260 kcal per serving
Ingredients
Servings
Method
- Heat the oil in a large, deep frying pan and cook the onion and peppers for 10 minutes until soft.
- Add the garlic and spices and cook for 1 minute.
- Add the tomatoes and sugar and simmer for 10–15 minutes until thick. Season.
- Make four wells in the sauce and crack an egg into each. Cover and cook gently for 6–8 minutes until the whites are set.
- Scatter with feta and coriander and serve with bread.
Cook's noteMake the sauce ahead and reheat it before adding the eggs.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
