Middle Eastern & North African · Breakfast · Lunch · Dinner
Shakshuka
שקשוקה (Shakshuka)
Eggs gently poached in a smoky, cumin-spiced tomato and red pepper sauce, with a handful of spinach for extra greens. A colourful one-pan meal that works for brunch or a light dinner.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
Calories come from: Carbs 32% · Fat 44% · Protein 24%
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Ingredients
For 4 servings- 1 tbsp14 gOlive oil
- 1 medium110 gYellow onion, diced
- 2 medium240 gRed bell peppers, sliced
- 3 cloves9 gGarlic, minced
- 1 tspGround cumin
- 2 tsp5 gSweet or smoked paprika
- 1/4 tspChili flakes (optional)
- 1 can (28 oz)794 gCanned crushed tomatoes
- 2 cups60 gBaby spinach
- 1/2 tspSalt
- 1/4 tspBlack pepper
- 8 large400 gEggs
- 2 tbsp8 gFresh parsley or cilantro, chopped
Steps
- 1
Heat the olive oil in a large, deep skillet over medium heat.
- 2
Add the onion and bell peppers and cook, stirring often, for about 8 minutes until soft.
- 3
Stir in the garlic, cumin, paprika and chili flakes (if using) and cook for 1 minute until fragrant.
- 4
Pour in the crushed tomatoes, add the salt and black pepper, and simmer for 10 minutes until slightly thickened.
- 5
Stir in the spinach and cook for 1–2 minutes until wilted.
- 6
Use a spoon to make 8 small wells in the sauce.
- 7
Crack one egg into each well.
- 8
Cover the pan and cook on low heat for 6–8 minutes, until the whites are fully set and the yolks are done to your liking.
- 9
For anyone pregnant, elderly or with a weak immune system, keep cooking until the yolks are firm (71 °C / 160 °F).
- 10
Sprinkle with the chopped parsley or cilantro and serve straight from the pan.
Swaps, storage and make-ahead
Swaps
- Use green bell peppers instead of red if that's what you have, as in the photo, for a slightly more savoury flavour.
- Swap the baby spinach for chopped kale, simmering it a few minutes longer until tender.
- For a vegan version, replace the eggs with cubes of firm tofu warmed through in the sauce.
- For a lighter pan, use 6 whole eggs plus 4 egg whites instead of 8 whole eggs.
Storage
Shakshuka is best eaten fresh, because the eggs turn rubbery when reheated. Refrigerate any leftovers within 2 hours, eat within 3 to 4 days, and reheat until steaming hot; do not freeze it once the eggs are in.
Make ahead
Make the tomato, pepper and spinach sauce up to 3 days ahead and keep it covered in the fridge, or freeze it without eggs for up to 3 months. When you're ready to eat, reheat it in the skillet until simmering, then add the eggs and cook as directed.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Eggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (411 g) | Per 100 g | |
|---|---|---|
| Calories | 277 kcal | 67 kcal |
| Protein | 17.6 g | 4.3 g |
| Carbohydrates | 23.6 g | 5.7 g |
| of which sugars | 13.5 g | 3.3 g |
| Fiber | 6.5 g | 1.6 g |
| Fat | 14.1 g | 3.4 g |
| of which saturated | 3.8 g | 0.9 g |
| Sodium | 820 mg | 200 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
