SHAKSHUKA (EGGS IN TOMATO SAUCE)
Shakshuka is a classic North African and Middle Eastern dish featuring gently poached eggs simmered in a richly spiced tomato and pepper sauce. This single-serve recipe captures the essence of shakshuka in a compact, easy-to-prepare portion that’s perfect for breakfast, brunch or a light dinner. It combines the richness of a perfectly cooked egg with the vigorous flavours of garlic, cumin and sautéed peppers, all bathed in juicy tomatoes made in just one pan with olive oil. Shakshuka is comforting, protein-rich, packed with antioxidants and essential nutrients. Its simplicity and speed make it ideal for busy mornings or solo meals and the flavours are so satisfying that you’ll never miss the meat. Serve it straight from the skillet with a slice of crusty bread or warm pita to soak up every last bit of the savoury sauce.
RECIPE CATEGORY
Brunch
SERVING SIZE
1
CUISINE
Middle Eastern
PREPARATION/TECHNIQUES
Sauté, Simmer, One-Pot Wonders
OCCASION/HOLIDAY
Casual Dinner, Mother’s Day, Ramadan, Date Night, Back to School, Family Reunion, Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Healthy, High Protein, Quick & Easy, Low Sugar, Dairy-Free, Nut-Free
DISH TYPE
Soup / Stew
INGREDIENTS
These steps are followed for the preparation of Shakshuka (Eggs in Tomato Sauce):
- 1 egg
- ¼ cup diced tomatoes
- ¼ cup bell pepper, diced
- ½ teaspoon olive oil
- ¼ teaspoon garlic, minced
- ¼ teaspoon cumin
FULL NUTRITIONAL INFORMATION
- Calories: 103.7 kcal
- Fat: 6.7 g
- Saturated Fat: 1.7 g
- Cholesterol: 160 mg
- Sodium: 132.6 mg
- Carbohydrates: 5.1 g
- Fibre: 2 g
- Sugars: 3.3 g
- Protein: 6.4 g
- Vitamin D: 0.9 mg
- Calcium: 52.7 mg
- Iron: 1.6 mg
- Potassium: 264.8 mg
PREPARATION
- Heat the Pan: Place a small non-stick skillet over medium flame and add the olive oil.
- Sauté Aromatics: Add the minced garlic and diced bell pepper to the pan. Cook for 2–3 minutes until fragrant and slightly softened.
- Add Tomatoes and Spices: Stir in the diced tomatoes and cumin. Let the mixture simmer for 5 minutes, allowing the flavours to meld and the sauce to thicken slightly.
- Make a Well: Use a spoon to create a small well in the centre of the tomato mixture.
- Crack the Egg: Gently crack the egg into the well. Cover the pan with a lid and cook on low heat for 5–7 minutes or until the egg white is set and the yolk is still slightly runny.
- Season and Serve: Season with salt and black pepper to taste. Serve hot, straight from the skillet, with warm pita or crusty bread.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
Here are some helpful tips for Shakshuka (Eggs in Tomato Sauce):
- Cover While Cooking: Covering the skillet helps to cook the egg evenly and prevents overcooking the yolk.
- Use Fresh Tomatoes: If preferred, substitute canned tomatoes with fresh ripe ones for added freshness.
- Customise Texture: Simmer longer for a thicker sauce or shorter for a juicier base.
- Prevent Sticking: Always preheat the skillet and use non-stick or cast iron to avoid sticking.
- Yolk Preferences: Adjust the cooking time depending on whether you prefer a runny or firm yolk.
VARIATIONS
- Add Herbs: Sprinkle fresh parsley or coriander over the top before serving for added brightness.
- Make It Spicy: Add a pinch of chilli flakes, harissa or cayenne pepper for heat.
- Cheesy Finish: Top with crumbled feta or a sprinkle of mozzarella before covering to cook.
- Veggie Boost: Include chopped spinach, mushrooms or zucchini for added nutrients.
- Egg-Free Version: Replace the egg with a scoop of hummus or tofu scramble for a vegan option.
- Smoky Twist: Swap regular cumin with smoked paprika or add a dash of chipotle powder.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat gently in a skillet over low heat until warmed through. Avoid microwaving to prevent rubbery eggs.
- Make Ahead: The tomato-pepper sauce can be prepared up to 2 days in advance and stored chilled. Just reheat and crack in the egg when ready to cook.
- Not Freezer Friendly: Eggs don’t freeze well in this form. Prepare fresh for the best results.