RecipesBreakfast
Breakfast
Classic Shakshuka
Peppers and onion soften into a spiced tomato base with real depth in under fifteen minutes, then eggs poach right in the sauce so the whites set while the yolks stay loose enough to spoon through the rest of the pan. Parsley and coriander finish it fresh.
- Serves
- 4
- Prep
- 10min
- Cook
- 20min
- Total
- 30min
Programs: Fat Loss, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 189kcal
- Protein
- 8.5g
- Carbs
- 11.6g
- Fat
- 12.4g
- Fibre
- 2g
01
Ingredients
For 4 servings · MetricUS
- 2 tbspolive oil
- 1onion, chopped
- 2red peppers, choppedabout 120g each
- 3garlic cloves, chopped
- 1 tspground cumin
- 1 tspsweet paprika
- 1 tspground coriander
- ½ tspchilli flakesmore or less to taste
- 1 tinchopped tomatoes1x400g tin
- 2 tbsptomato purée
- 4eggs
- fresh parsley, choppedsmall handful
- fresh coriander, choppedsmall handful, or use mint
- salt and black pepperto taste
- crusty bread or pittato serve, optional
- 2 tbspolive oil
- 1onion, chopped
- 2red bell peppers, choppedabout 5oz each
- 3garlic cloves, chopped
- 1 tspground cumin
- 1 tspsweet paprika
- 1 tspground coriander
- ½ tspred pepper flakesmore or less to taste
- 1 candiced tomatoes1x14.5oz can
- 2 tbsptomato paste
- 4eggs
- fresh parsley, choppedsmall handful
- fresh cilantro, choppedsmall handful, or use mint
- salt and black pepperto taste
- crusty bread or pitato serve, optional
02
Method
Cook the base.
Heat the olive oil in a large skillet or wide pan over medium heat. Add the onion and peppers and cook for 5 to 6 minutes, stirring occasionally, until soft.
Add the garlic, cumin, paprika, coriander and chilli flakes. Cook for 30 seconds until fragrant, stirring so the spices don't catch.
Make the sauce.
Tip in the chopped tomatoes and tomato purée. Season with salt and pepper. Bring to a simmer, then cook uncovered for 10 minutes, stirring now and then, until the sauce thickens and the raw tomato taste cooks out.
Cook the eggs.
Use the back of a spoon to make four wells in the sauce. Crack an egg into each one.
Cover the pan and cook over medium-low heat for 6 to 8 minutes, until the whites are set and the yolks are still soft. Check from 5 minutes if you like a firmer yolk.
Serve.
Scatter with parsley and coriander and serve straight from the pan with bread for mopping up the sauce.