Shakshuka
North African
Shakshuka
Eggs poached in a pan of pepper and tomato, with feta at the end.
Before you cook
Shakshuka is eggs poached in a pepper and tomato sauce. It is eaten across North Africa and the Levant, and it became an Israeli breakfast in the twentieth century. The eggs should still be soft. You eat it from the pan, with bread.
- Serves
- 3
- Time
- 30 min
- Level
- Easy
- Energy
- 280kcal
- Vegetarian
- One-pan
- Gluten-free
Contains egg and dairy.
Equipment
- Wide frying pan with a lid
- Knife and board
- Spoon
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1172 kJ
- 280 kcal
- Protein
- 16 g
- Fat
- 18 g
- Carbohydrate
- 12 g
- Sugars
- 8 g
- Fibre
- 3 g
- Salt
- 1.2 g
- Sodium
- 480 mg
This batch, 3 servings, is about 3515 kJ (840 kcal), with 24 g sugars and 3.6 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Warm the oil in a frying pan with a lid over medium heat. Cook the onion and capsicum with a pinch of salt for 8 minutes, until soft.
- 02
Add the garlic, cumin, and paprika and stir for 1 minute.
- 03
Pour in the tomatoes and the measured salt. Simmer for 8 minutes, until the sauce thickens a little.
- 04
Make four wells and crack an egg into each. Cover and cook for 5 to 7 minutes, until the whites are set and the yolks are still soft.
- 05
Scatter with feta and herbs. Serve from the pan, with bread.
Times are a guide. If it needs another minute, give it another minute.
To serve
From the pan, with bread to break the egg and mop the sauce.
Keeping it
Best eaten from the pan. If you must keep it, refrigerate it the same day and eat it the next morning. The eggs will be set.
Leftovers
- Shakshuka on toast
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Shakshuka
Serves 3 · 30 min
Ingredients
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 1 red capsicum, sliced
- 3 garlic cloves, chopped
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 400 g canned crushed tomatoes
- ½ tsp fine salt
- 4 eggs
- 60 g feta, crumbled
- parsley or coriander, a handful
- bread, to serve
Method
- Warm the oil in a frying pan with a lid over medium heat. Cook the onion and capsicum with a pinch of salt for 8 minutes, until soft.
- Add the garlic, cumin, and paprika and stir for 1 minute.
- Pour in the tomatoes and the measured salt. Simmer for 8 minutes, until the sauce thickens a little.
- Make four wells and crack an egg into each. Cover and cook for 5 to 7 minutes, until the whites are set and the yolks are still soft.
- Scatter with feta and herbs. Serve from the pan, with bread.
To serve
From the pan, with bread to break the egg and mop the sauce.
Keeping it
Best eaten from the pan. If you must keep it, refrigerate it the same day and eat it the next morning. The eggs will be set.