Egg shakshuka, sometimes spelt as shakshouka, is a popular Middle Eastern breakfast recipe that is thought to have originated from North Africa. This healthy shakshuka recipe is made with eggs that are gently poached and simmered in a spicy tomato sauce.
A one-skillet dish that can be served in its pan is made with everyday ingredients that you are sure to have. This egg breakfast recipe is perfect for those cold Winter mornings to warm you up. Garnish this delicious egg shakshuka recipe with fresh coriander then serve this rich and saucy egg breakfast with a slice of thick buttered toast.
Eggs gently poached in a spicy simmering mixture of tomatoes, bell peppers, onions, and garlic. A dish fit for breakfast, lunch AND dinner! This easy egg shakshuka recipe is popular all across the Middle East and features poached eggs in a spicy and hearty tomato and bell pepper sauce. Learn how to make the best shakshuka with this authentic and traditional recipe. What’s not to love?
- 1 tbsp Olive Oil
- 1 Onion/Pyaz finely diced
- 1 Red Bell Pepper/Shimla Mirch finely diced
- 2 Garlic Cloves/Lehsan chopped
- 400 g Canned Tomatoes
- 1 tbsp Tomato Purée
- 1 tsp Salt/Namak
- ½ tsp Black Pepper/Kali Mirch Powder
- ½ tsp Cumin Powder/Jeera Powder
- ½ tsp Paprika
- ½ tsp Cayenne Powder
- 4 Eggs/Anday
In a large skillet pan heat up the olive oil on medium heat until hot
Add the finely diced onions and salt then cook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
As the onions are cooking wash, peel and finely dice the red bell pepper and finely chop the garlic cloves then add the finely diced red bell pepper with the finely chopped garlic cloves into the pan before cooking for 5 minutes, stirring occasionally, until the bell peppers soften
Add the tomato purée and cook for another 1-2 minutes
Add the canned tomatoes and allow the mixture to come to a gentle simmer before covering with a lid and cooking for 6-8 minutes on low-medium heat
Add the cumin powder, paprika, black pepper and cayenne powder then cookthe spices on medium heat for 4-6 minutes adding a few tablespoons of water toprevent the spices from burning
Reduce the heat to low then create 4 pockets in the mixtures and crack the eggs into a separate bowl before adding each egg into one of the pockets
Cover with a lid and cook for 6-8 minutes until the eggs are cooked through or done to your personal preference – alternatively it is possible to bake the skillet at the top of a preheated oven at 190°C/375°F/gas mark 5 to cook the egg whites quickly
Your egg shakshuka isready!