Eggs poached in a tomato sauce made from crushed tomatoes, onions, capsicum, garlic, smoked paprika and cumin. Serve with crusty bread for a filling and tasty meal.
I love this type of meal; one that can easily be served as breakfast, lunch or dinner! If you've travelled to the Middle East or Morocco, chances are you will have seen this meal on the menu. Shakshouka consists of a flavoursome onion and tomato sauce that is used to poach eggs. Flat breads or crusty bread are both excellent for dipping into the sauce.
Another hugely popular and similar dish on my website is the Skillet Sausages and Potatoes served with fried eggs on top.
- Tomatoes: I used cherry tomatoes purely because this is what I had in the cupboard! You could use crushed, chopped or even whole tomatoes - you might just want to mush them down a little.
- Eggs: Use as many eggs as you like. I generally serve two per person but you can alter that number depending on who you are serving.
- Spices: At a foundation level I have used cumin and paprika in this meal. Feel free to add your favourite spices to the mix including a little cayenne pepper or ground coriander if you like.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place a large cast iron dish over a medium-low heat and add the oil. Add the onions and capsicum then sauté for 5 minutes until they start to soften. Add the garlic, paprika and cumin. Gently fry for a few minutes.
Increase the heat, add the tomatoes and mix to combine. Simmer for 10 minutes then season well with salt and pepper.
Use a spoon to create enough holes for the amount of eggs you are cooking. Crack the eggs into the holes. Cover with the lid and cook for 10 minutes or until the eggs are cooked to your liking.
Scatter the eggs with herbs then serve immediately with crusty bread.
Shakshouka is a dish made from eggs poached in a sauce made from onions, tomatoes, capsicums and spices. The dish has roots in Northern Africa as well as the Middle East. 'Shakshouka' is an Arabic words that translates to 'mixed' or 'shaken up' referring to the mixed ingredients in the sauce.
Shakshouka is a versatile dish, and you can customise it by adding ingredients like feta cheese, spinach, chorizo, or other vegetables to suit your taste.
This meal is best served warm, immediately after it is made. However, leftovers can be stored in the fridge for two days in an airtight container.
This meal is not suitable for freezing.
I like to serve this meal with crusty white bread which is great for dipping into the sauce. If you are gluten intolerant you could leave the bread out all together, or, use gluten free bread in its place.
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- 1 Tbsp olive oil
- 2 onions, sliced
- 1 capsicum, sliced
- 2 cloves garlic, crushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 x 400g cans crushed tomatoes
- 6 - 8 eggs
- Coriander or parsley
- Crusty bread
- Place a large cast iron dish over a medium-low heat and add the oil. Add the onions and capsicum then sauté for 5 minutes until they start to soften.
- Add the garlic, paprika and cumin. Gently fry for a few minutes.
- Increase the heat, add the tomatoes and mix to combine. Simmer for 10 minutes then season well with salt and pepper.
- Use a spoon to create enough holes for the amount of eggs you are cooking.
- Crack the eggs into the holes. Cover with the lid and cook for 10 minutes or until the eggs are cooked to your liking.
- Scatter the eggs with herbs then serve immediately with crusty bread.
This recipe is perfect for an easy breakfast, lunch or dinner.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 372mgSodium: 554mgCarbohydrates: 26gFiber: 5gSugar: 12gProtein: 18g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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