Country
Tunisia
Tunisia · North African
Shakshuka
Eggs poached in a spiced tomato and pepper sauce, served straight from the pan.
- North African
- 35 min total time
- 4 base servings
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Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
Adaptation status
Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Eggs poached in a spiced tomato and pepper sauce.
Suitable for vegetarian diets, but not vegan because it contains egg.
This version
- Classic
- Vegetarian
Version
Contains
Ingredients
- 6 eggs
- 450 g crushed tomato
- 160 g red bell pepper, diced
- 120 g onion, chopped
- 2 garlic cloves, minced
- 20 ml olive oil
- 4 g sweet paprika
- 2 g ground cumin
- 5 g fine salt
Cooking method
Pan
- Cook the base
Cook onion and pepper in olive oil until softened, then add garlic, paprika and cumin.
- Simmer the sauce
Add crushed tomato and salt, then simmer until the sauce thickens slightly.
- Add the eggs
Make small wells in the sauce and crack in the eggs.
- Finish
Cover and cook on low heat until whites are set and yolks stay soft.
Frequently asked questions
Can I make shakshuka ahead?
You can prepare the tomato base ahead and add eggs when reheating for serving.
Why is egg listed as an allergen?
Egg is a core ingredient in this classic version.
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