🍳 Egyptian Shakshuka
Egyptian shakshuka is a quick breakfast pan of eggs stirred into a spiced sauce of tomato, onion and green or red peppers until softly scrambled. Seasoned with cumin and chili, it is saucy, soft and slightly runny. It is eaten straight from the pan at breakfast, often alongside other morning dishes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 eggs
- 3 tomatoes, diced
- 1 onion, chopped
- 1 bell pepper, diced
- 1 tsp ground cumin
- ½ tsp chili flakes
- 1 tbsp oil
- Salt and pepper
Method
- Heat the oil and soften the onion and pepper for 5 minutes.
- Add the tomatoes, cumin and chili and cook 5–7 minutes until saucy.
- Beat the eggs lightly, pour into the pan and stir gently until just set.
- Season and serve hot.
How to make it lighter
- Use 1 tsp of oil instead of 1 tbsp — 1 tbsp oil is about 120 kcal.
- Replace one egg with extra tomatoes and peppers for more volume.
- Cook in a non-stick pan so very little oil is needed.
History
In Egypt shakshuka is often made with the eggs stirred through the sauce rather than poached whole, and it is a familiar home and café breakfast across the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →