Spiced Tomato and Egg Shakshuka
A vibrant and hearty dish where eggs are gently poached in a rich, simmering sauce of fresh tomatoes, bell peppers, and warm spices. Topped with salty feta, it's a perfect one-pan meal for brunch or a light dinner.
For 4 servings
Sauté the aromatics.
Heat olive oil in a large skillet or pan over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes.
TIPUse a pan with a lid for the final step of poaching the eggs.Add garlic and spices.
Stir in the minced garlic and cook for another minute until fragrant. Add the ground cumin, paprika, and red chili powder, stirring constantly for about 30 seconds to toast the spices.
Simmer the tomato sauce.
- Pour in the pureed fresh tomatoes and stir in the tomato paste.
- Season with salt and pepper.
- Bring the sauce to a simmer and then reduce the heat to low.
- Let it cook for about 10-12 minutes, stirring occasionally, until the sauce has thickened slightly.
TIPIf the sauce gets too thick, you can add a splash of water to reach your desired consistency.Poach the eggs in the sauce.
- Using the back of a spoon, make 12 small wells in the tomato sauce.
- Carefully crack one egg into each well.
- Cover the skillet with a lid and let the eggs cook for 5-8 minutes.
- Cook until the egg whites are set but the yolks are still runny.
TIPCook for a minute or two longer if you prefer firmer yolks.Garnish and serve immediately.
Remove the skillet from the heat. Sprinkle the crumbled feta cheese and fresh chopped parsley over the top. Serve hot with crusty bread for dipping.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, use a combination of red and yellow bell peppers.
- 2Don't overcrowd the pan. Use a large skillet (at least 12 inches) to give the eggs enough space to cook evenly.
- 3The tomato sauce can be made up to 2 days in advance and stored in the refrigerator. Simply reheat it on the stove before adding the eggs.
- 4Adjust the spice level to your liking by adding more or less red chili powder.
- 5For a smoky flavor, use smoked paprika instead of sweet paprika.
Adapt it for your goals.
Vegan
Replace the eggs with cubes of firm tofu or large white beans. Omit the feta or use a plant-based feta alternative.
spicySpicy
Add one finely chopped jalapeño along with the bell peppers for an extra kick of heat.
high proteinHigh protein
Stir in a can of drained and rinsed chickpeas or white beans into the tomato sauce before adding the eggs for an extra protein and fiber boost.
kid friendlyKid friendly
Omit the red chili powder and use only sweet paprika to keep the dish mild. Ensure egg yolks are cooked to their preferred doneness.
Why this is on our healthy list.
High in Protein
With three eggs per serving, this dish provides a significant amount of high-quality protein, which is essential for muscle repair, immune function, and keeping you full.
Rich in Vitamins
Tomatoes and bell peppers are excellent sources of Vitamin C and Vitamin A, powerful antioxidants that support skin health and immune function.
Contains Healthy Fats
The use of olive oil provides heart-healthy monounsaturated fats, which can help reduce bad cholesterol levels.
Source of Lycopene
Cooked tomatoes are a fantastic source of lycopene, an antioxidant linked to a reduced risk of certain chronic diseases.
Frequently asked questions
Yes, Shakshuka is a very healthy dish. It's packed with protein from the eggs, vitamins and antioxidants from the tomatoes and bell peppers, and healthy fats from olive oil. It's a well-balanced, nutrient-dense meal.