Breakfast/ Gluten Free/ Paleo/ Vegetarian



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Shakshuka is a perfect Sunday brunch or easy supper dish that can have many variations with added feta cheese and other different herbs and spices.



It is a spiced tomato and egg dish with its origins in north-Africa, but is also highly popular in Israel and Turkey.   Basically, this dish is poached eggs in a tomato gravy with some peppers.  Traditionally this is served with warm crusty bread and a fresh salad but we serve it with our own variation of low carb bread to dip into the rich tomato sauce.  It’s great by itself though.

I cook this for the full-time required (and probably a bit over) as I like my egg yolks firm…runny eggs just do not do it for me.  This dish has such a cool name .   Suggest it a husky voice for brunch to make it sound extra appealing!   You could make this with fresh tomatoes, but tinned are just fine.   The trick to this dish is to cook it on a low medium heat and do not let the mixture burn as you wait for the eggs to set.   Although this recipe says 4 eggs, I made this with two, just to double-check that they set firm enough for me.   You could always make this with scrambled eggs by breaking them up with a fork when you put them in the sauce.


2 onions, peeled and thinly sliced

1 green pepper, sliced

1 red pepper sliced

2 garlic cloves, peeled and finely chopped

1 can chopped tomatoes  (or 4 fresh ones, chopped)

2 tblspns tomato puree

4 eggs

1 red chilli

1/4 tspn paprika (or chilli powder)

1/2 tspn black pepper

1/2 tspn ground cumin

1/2 tspn ground coriander

4 tblspn water

4 tblspn olive oil

1/2 tspn salt

4 spring onions chopped (optional)

3 tblspn fresh parsley chopped (garnish)



  • Heat the olive oil in a large frying pan.  Add the onion and cook for 5 minutes or until soft on a medium heat.  Add the peppers, cover and cook for 8 minutes on a medium-low heat until the peppers are just tender.
  • Add the garlic, tomatoes, tomato puree and water, then cover for 8 – 10 minutes on a medium-low heat.  The sauce should be thickening by now. Add the salt, pepper, cumin, coriander and paprika (or chilli powder) and lower the heat.
  • Make 4 indentations in the sauce and carefully add an egg to each one. Cover and cook over a low heat for 8 minutes, or until the eggs have set.
  • Cook the eggs for about five minutes until the egg whites are just set and the yolks are slightly runny.
  • • If you want both whites and yolks to be set all the way through, let them cook for about 5 minutes.
  • Sprinkle with the spring onion and parsley.
  • Eat and enjoy!


Serves two (or four small egg each)

Nutrition: Half the recipe: 271 Calories; 11g Fat; 16g Protein; 31g Carbohydrate; 8g Dietary Fiber; 23g Net Carb

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