Shakshuka is a middle eastern dish with two main ingredients, tomatoes and eggs. I’d really like to visit somewhere in the Middle East one day and see how the original recipes differ from my own. The word ‘shakshuka’ comes from the arabic meaning ‘all mixed up’. That’s certainly a good description for this one pan delight. It’s a dish that undoubtedly works as well for breakfast as it does for dinner and honestly I could eat poached eggs all day long! I’m sure many people will agree. It’s a super easy dish to make even if you suck at poaching eggs, like me! I kept this recipe simple but there are many ways to customise this dish. You could try adding spinach, feta cheese or maybe even mushrooms. This recipe is designed for 1 person. Please don’t forget to increase the recipe if you have more mouths to feed. P.S. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.
This recipe is great for the following diet restrictions:
- Vegan
- Vegetarian
- Gluten Free
- Dairy Free
- Nut Free
- Low GI
- Low FODMAP
Cut up a handful of pepper and onion (roughly ⅓ of each) into small pieces. Add them to a small frying pan to sauté along with 1 crushed clove of garlic.
After 4-5 minutes I added ¾ tin of chopped tomatoes and all my spices, paprika, cumin and salt and pepper. Stir well and leave to simmer and reduce for 10 minutes. You can use fresh tomatoes if you prefer but you may need to add some water to help it reach a thick saucy consistency.
Whilst your tomatoes are cooking, prepare your eggs. I find it helps to crack eggs into small bowls first but if you’re confident you can skip this step. Once your sauce has reached the desired consistency (thick, still saucy but not drippy) make 2 or 3 round spaces. 1 for each egg. Pour your egg gently into these wells. Cover the eggs with a lid or foil for 3 minutes until eggs are cooked but still runny. Cook for 5 minutes for hard eggs.
Now that you’ve tried Shakshuka, check out my latest recipes:
- Chicken And Mushroom Soup Recipe
- Vegan Lentil Bolognese Recipe
- Warm Aubergine Salad Recipe
- Chai Spice Recipe
- Chai Banana Bread Recipe
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Shakshuka
Ingredients
- ⅓ onion
- 1 clove garlic
- ⅓ red pepper
- 300 g chopped tomato
- 1½ tsp paprika
- ½ tsp cumin
- ¼ tsp salt
- ¼ tsp pepper
- 2-3 eggs
Instructions
- Chop onion, pepper and garlic and sauté for 3-4 minutes⅓ onion, 1 clove garlic, ⅓ red pepper
- Add chopped tomatoes and spices and cook for 10 minutes or until a very thick sauce has formed.300 g chopped tomato, 1½ tsp paprika, ½ tsp cumin, ¼ tsp salt, ¼ tsp pepper
- Make a well for each egg in your sauce and add your cracked eggs. Cover and cook for 3 minutes for runny eggs or 5 minutes for hard eggs.2-3 eggs
- Serve with bread or crispy potatoes.
I made this for breakfast and I think I have a new favourite way to make eggs now. I love it!
I had this on toast it’s really nice so happy I’ve found the recipe