Shakshuka is the kind of breakfast that turns a quiet morning into something special. Eggs poach gently in a rich, smoky tomato and bell pepper sauce, spiced with paprika and turmeric, until the whites are just set and the yolks stay gloriously runny. It is a one-pan wonder, much like our Banana Oat Pancakes, that brings big flavor with very little effort.
Ingredients
- 4 eggs
- 1 onion, chopped
- 1 garlic clove, minced
- 1/2 bell pepper, diced
- 1 tomato, chopped
- 1 tsp tomato paste
- 50 ml water
- Pinch of sugar
- Fresh herbs and feta, to serve
- 1 tsp paprika
- 1/2 tsp dried garlic
- 1/2 tsp turmeric
- Salt and black pepper
Instructions
- Fry the onion and garlic until half-done.
- Add the bell pepper, all the spices, and the tomato paste; warm through for a couple of minutes.
- Add the tomato, a pinch of sugar, and the water. Cover and simmer for 5 minutes.
- Make wells in the sauce and crack an egg into each. Salt each egg.
- Cover and cook until the eggs are set to your liking.
- Top with fresh herbs and crumbled feta.
Tips
- Use a wide, heavy skillet with a lid so the sauce simmers evenly and the eggs set without overcooking.
- Keep the heat low once the eggs go in — gentle heat is the secret to runny yolks and tender whites. For more on cooking eggs just right, see Serious Eats.
- Serve straight from the pan with warm pita or crusty bread for scooping up every last bit of sauce.
Nutrition (per 100 g): 113 kcal, protein 7 g, fat 8 g, carbs 3 g.
For more cozy breakfasts, try our Oat Pancake with Salmon and Avocado next.