Shakshuka

Shakshuka is a classic North African dish of poached eggs in a spiced tomato-based sauce. This is a mild, kid-friendly version that is perfect for a busy weeknight dinner or relaxing weekend brunch.

Top with avocado, feta, coriander (cilantro) or parsley and serve with crusty bread for a nutritious, quick and easy meal that the whole family will love. You can also customise this dish by adding chickpeas, lentils, beans or your favourite vegetables to the sauce (zucchini/courgettes or spinach leaves work well).

What add-ins are suitable for Shakshuka?

Try adding a can of chickpeas, lentils or borlotti beans at the same time as the spices and crushed tomato, along with any vegetables of choice – baby spinach leaves or shredded zucchini (courgette) are delicious!

Is Shakshuka suitable for leftovers?

This Shakshuka recipe is best made and eaten immediately. Leftovers can be refrigerated in an airtight container for up to 2 days but the eggs will stiffen once reheated.

Shakshuka

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5 from 3 reviews

• Total Time: 19 mins
• Yield: 4 1x

Ingredients

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• 2 tbsp olive oil
• 1 brown onion, finely diced
• 1 red capsicum (bell pepper), finely diced
• 1 tbsp freshly minced garlic
• 1 tbsp sweet paprika
• 1 tsp ground cumin
• 400 g (14 oz) canned crushed tomatoes
• 1 tsp sea salt flakes, plus extra to serve
• ½ tsp cracked black pepper, plus extra to serve
• 1 tsp sugar
• 5 eggs (or as many as you prefer)
• 1 avocado, sliced, to serve
• ½ cup (75 g) crumbled feta, to serve
• ½ cup (25 g) finely chopped fresh coriander (cilantro) or flat-leaf parsley, to serve
• Crusty bread, to serve (optional)

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Instructions

1. Heat the olive oil in a large, heavy-based frying pan over medium heat. Add the onion, capsicum and garlic and cook, stirring, for 3–5 minutes until softened.
2. Add the paprika, cumin, crushed tomatoes, salt, pepper and sugar and bring the sauce to a simmer.
3. Use your wooden spoon to make wells in the sauce, crack the eggs into each well (I like to crack them into a glass first, one by one to avoid any shells). Cover the pan and cook for 5–6 minutes, until the eggs are cooked to your liking. They will continue cooking as they sit so don’t worry if they still appear a little bit watery.
4. Season with extra salt and pepper, paying particular attention to the eggs. Top with avocado, feta and finely chopped coriander or parsley. Serve with crusty bread.

Notes

Optional add-ins – Try adding a can of chickpeas, lentils or borlotti beans at the same time as the spices and crushed tomato, along with any vegetables of choice – baby spinach leaves or shredded zucchini (courgette) are delicious!

MAKE AHEAD

This recipe is best made and eaten immediately.

MAKE AHEAD

Leftovers can be refrigerated in an airtight container for up to 2 days, but the eggs will stiffen once reheated.

• Author: Nicole
• Prep Time: 8 mins
• Cook Time: 11 mins
• Category: classic, eggs