Main · Middle Eastern

Shakshuka

Eggs poached in a smoky tomato bath. Brunch, dinner, anything in between.

30 min Serves 4 Middle Eastern Kid friendly

Shakshuka is eggs poached in a spiced tomato and pepper sauce, a North African and Middle Eastern dish eaten any time of day. The sauce is simmered until thick, then eggs are nestled in and cooked until just set. It is a one-pan meal best mopped up with crusty bread.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 3 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 pinch chilli flakes
  • 800 g chopped tomatoes
  • 6 eggs
  • 100 g feta, crumbled
  • parsley, crusty bread, to serve

Method

  1. Heat oil in a wide pan. Soften onion and pepper.
  2. Stir in garlic, paprika, cumin, chilli; cook 1 min.
  3. Add tomatoes. Simmer until thick and saucy.
  4. Make wells, crack eggs in. Cover, cook gently until whites set but yolks are still runny.
  5. Scatter feta and parsley. Serve straight from the pan with bread.

Tips

  • Reduce the tomato sauce until thick before adding the eggs so it is not watery.
  • Stir a spoonful of harissa or extra smoked paprika into the tomato base if you want more heat and depth.
  • Crumble in feta and scatter fresh herbs at the end for brightness and contrast.

Common questions

Can I make shakshuka ahead?

Make the tomato base ahead and refrigerate it, then reheat and add the eggs fresh just before serving for the best texture.

How do I keep the yolks runny?

Cover the pan once the eggs are in and cook gently, checking often. Remove from the heat as soon as the whites are set.