About the Recipe
Shakshuka is a North African and Middle Eastern dish traditionally made with simmered tomatoes, peppers, onions, and spices, finished with eggs poached directly in the sauce.
My version stays true to the spirit of the dish but adds a little extra depth of flavour, without making it overly complicated to cook at home. It’s a hearty, healthy option for breakfast or brunch, and naturally low in calories — especially if you skip the toast (though I won’t judge if you don’t).
This recipe also freezes well. You can make it in batches and portion it out for later — just be sure to reheat it thoroughly before serving.
Ingredients
2 tbsp olive oil
2 large white onions, finely diced
3 red bell peppers, thinly sliced
6 garlic cloves, minced
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
1 mild chilli pepper, finely diced (optional, for a kick)
2 tbsp tomato paste
800g tins chopped tomatoes
50g fresh coriander
Salt and pepper, to taste
To finish this recipe I would also add some crumbled feta, equally if you have leftover mozzarella or other cheeses these could be added to. Another tip if you want to give it a bit of a spicy kick because you love more heat, just grab you're favourite bottle of hot sauce and add it in
Preparation
Heat the oil In a large, deep frying pan or wide sauté pan, heat the olive oil over medium heat. Cook the onions and peppers Add the diced onions and sliced red peppers. Cook gently for 8–10 minutes until softened and slightly caramelised.
Add the garlic and spices - Stir in the minced garlic, cumin, smoked paprika, coriander, and chilli. Cook for 1–2 minutes until fragrant.
Add the tomato paste and stir well. Cook for 1 minute, then pour in the chopped tomatoes. Season with salt and pepper. Simmer on low for 15–20 minutes, stirring occasionally, until thickened and rich. Add a pinch of sugar if needed to balance acidity.
Finish with your eggs however you decide you want to do them, whether it be poaching them and adding them on top, poaching the eggs actually in the sauce or baking the eggs in the oven with sauce. heck, if you wanted you could fry a couple eggs to serve with it. serve with the crumbled feta, a bit of fresh coriander and some lovely toasted sourdough toast.