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4.85 from 19 votes

Shakshuka

Typical Mediterranean spicy eggs, cooked in a bed of tomato sauce with onions and garlic
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Breakfast, brunch
Cuisine: Mediterranean/Middle Eastern
Servings: 2 servings
Calories: 420kcal
Author: Wajiha

Ingredients

  • 4 large eggs
  • 4 tbsp oil
  • 1/2 a bell pepper diced
  • 3 cloves garlic finely chopped
  • 1 small onion finely chopped
  • 3 big tomatoes chopped fine almost paste like in a chopper with a little water - or 1 cup of canned tomatoes
  • 1/4 cup water
  • 1/2 tsp salt + extra to sprinkle
  • 1/2 tsp black pepper powder + extra to sprinkle
  • 1 tsp roasted cumin powder Zeera powder
  • 1/2 tsp Coriander powder dhania powder
  • A little feta cheese and chopped parsley to garnish

Instructions

  • In a skillet pan, add oil, chopped garlic, onion and bell pepper and saute at medium heat.
  • Once the onions turn translucent to light gold, add tomatoes and spices
  • Add water, cover the skillet pan with a lid and let the tomatoes simmer for 10 to 15 mins at medium flame.
  • Remove the lid and stir the tomato gravy. Most of the water should have evaporated by now.
  • Make 4 depressions in the tomato gravy and break the eggs into those depressions.
  • Reduce the flame to low and cover the skillet with a lit and let the eggs cook for 5 mins.
  • Turn off the flame after 5 mins. Sprinkle salt and black pepper all over the egg.
  • Garnish with feta cheese and parsley. Serve with toasted bread.

Nutrition

Serving: 1g | Calories: 420kcal | Carbohydrates: 4g | Protein: 13g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 372mg | Sodium: 145mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 553IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg