Mediterranean · beginner
Shakshuka
Eggs gently poached in a spiced tomato and pepper sauce — perfect for brunch or a quick dinner with bread.
- PREP TIME
- 10 min
- COOK TIME
- 25 min
- SERVES
- 3
LET’S MAKE IT
Step by step
- 01
Heat the oil in a large skillet over medium heat. Cook the onion and pepper for 8 minutes until soft.
- 02
Add the garlic, cumin and paprika and cook for 1 minute.
- 03
Add the tomatoes, season with salt and pepper, and simmer for 10 minutes until slightly thickened.
- 04
Make 6 small wells in the sauce and crack an egg into each.
- 05
Cover and cook on low for 5–8 minutes, until the whites are fully set and the yolks are cooked to your liking.
- 06
Top with feta and parsley and serve with bread.
A LITTLE KITCHEN KNOW-HOW
Poaching eggs in sauce
Making small wells in a gently simmering sauce and covering the pan cooks the whites from below and above while the yolks stay as soft as you like.
Notes from the kitchen
- Cook the yolks until firm for young children, pregnant people and anyone at higher risk.
- Leave out the feta for a dairy-free version.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
Estimated nutrition
Values from the source recipe, per serving. Estimates may vary with ingredients and portions.
- fat
- 17 g
- Carbohydrates
- 18 g
- calories
- 280 kcal
- protein
- 15 g