🍳 Shakshuka
Shakshuka is a pan of eggs poached in a thick, spiced sauce of tomatoes, sweet peppers and onion, seasoned with cumin and chili. The yolks stay soft and run into the rich, slightly smoky sauce. It is served bubbling in the pan for breakfast, brunch or a simple dinner.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 eggs
- 400 g ripe tomatoes, chopped
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 tsp ground cumin
- ½ tsp chili flakes
- 1 tbsp olive oil
- Salt and pepper
Method
- Heat the oil and cook the onion and pepper until soft, about 8 minutes.
- Add cumin and chili, then the tomatoes; simmer 10 minutes until thick.
- Season, make four wells and crack in the eggs.
- Cover and cook 5–7 minutes until the whites set and the yolks are still soft.
How to make it lighter
- Use 1 tsp of oil instead of 1 tbsp — 1 tbsp oil is about 120 kcal.
- Add extra peppers and tomatoes to make a bigger pan for the same number of eggs.
- Use two eggs per person and fill up on the vegetable sauce.
History
Shakshuka is generally traced to Tunisia and the wider Maghreb, and Tunisian and Libyan Jewish immigrants are usually credited with making it popular in Israel. Today it is eaten across North Africa, the Middle East and far beyond.
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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 →