Shakshuka
Shakshuka, from above
Non vegEggMiddle East and North Africa

Shakshuka

Eggs poached in spiced tomato and peppers. Brunch looks fancy; you used one pan.

30 minTime
13 gProtein each
mediumSpice
Eggs in a sea of tomato2 chapters · 1 min read

Make it your way

Grandma's wayPan of eggs in spiced tomato, North African style.
The original
247kcalsame
13 gproteinsame
4 gfibresame
30minutessame

Shakshuka.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Egg5
Olive oil1½ tbsp
Onion1, sliced
Garlic4 cloves, sliced
Red bell pepper (red capsicum, red pepper)1, sliced
Tomato6, chopped
Cumin powder (ground cumin)½ tsp
Kashmiri chilli powder1 tsp
Black pepper¼ tsp
Saltto taste
Coriander leaves (cilantro)2 tbsp, chopped

Method

4 steps
  1. 1Heat oil and soften onion and pepper for 5 minutes, then add garlic, cumin and chilli for a minute.
  2. 2Add tomatoes and salt and simmer until thick, about 10 minutes.
  3. 3Make wells and crack in the eggs. Cover and cook on low until whites set and yolks are still soft.
  4. 4Scatter coriander and pepper and serve from the pan.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Shakshuka: a bread or rice, a side, something to drink and something sweet.

On the side Tahini lemon dressing5 min
On the side Hummus25 min
A little snack Falafel40 min
To drink Limonana8 min
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