Shaksuka
A fast Middle Eastern breakfast of eggs poached in a spiced tomato sauce with jeera and peppers, ready in under 20 minutes.
Ingredients
- 300 g crushed tomato from tin
- 2 different coloured peppers
- 1 onion
- 2 tablespoons fresh mint
- 2 tbsp olive oil
- 2 eggs
- ½ teaspoon black pepper
- 1 teaspoon jeera
- 1 teaspoon salt
- 150 g feta cheese for garnish, optional
Instructions
- Peel and chop the onion. Pour olive oil into a pan and fry the onion until golden brown.
- Meanwhile wash and chop the peppers. Put them in the pan as well and pour in the tomato. Season with pepper and Jeera. Stir well.
- Make a couple of holes in the tomato and crack the eggs into them. Fry the eggs over a low heat on the stove or in the oven. Do not stir the Shaksuka any more at this stage.
- Let the dish cool for a while after cooking as the tomato is very hot. If you use feta cheese add it on top. Sprinkle salt on the eggs and garnish the shaksuka with mint leaves.
Notes
- Don't stir the dish once the eggs are cracked into the sauce — let them poach undisturbed.
- Let the shakshuka cool for a moment before serving, since the tomato sauce stays very hot.
- Feta is optional but adds a nice salty balance against the sweetness of the tomato.
- Jeera (ground cumin) is what gives shakshuka its authentic flavor — don't skip it or swap it for regular cumin seeds.
- Works equally well finished on the stovetop or in the oven — the oven is easier for a larger batch.
Nutrition
Calories: 522kcalCarbohydrates: 34gProtein: 23gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 230mgSodium: 2880mgPotassium: 1463mgFiber: 8gSugar: 18gVitamin A: 2748IUVitamin C: 123mgCalcium: 479mgIron: 6mg
Tried this recipe?Go!