Shakshuka with eggs in spiced tomato and pepper sauce

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
  • 1 version
  • 1 compatible option

Country

Tunisia

Cuisine

North African

Servings

4 servings

Prep

10 min

Cook

25 min

Total

35 min

1 version

1 compatible option

Makes 4 servings.

Serve directly from the pan while the egg yolks are still soft.

Adapt this recipe

Customize this recipe

Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

1 compatible option

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.

Contains egg.

Version

  • Vegetarian

Contains

  • Eggs

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

  1. Cook the base

    Cook onion and pepper in olive oil until softened, then add garlic, paprika and cumin.

  2. Simmer the sauce

    Add crushed tomato and salt, then simmer until the sauce thickens slightly.

  3. Add the eggs

    Make small wells in the sauce and crack in the eggs.

  4. 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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