Shakshuka (Eggs Poached in Tomato Sauce)
Prep time
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Shakshuka (Eggs Poached in Tomato Sauce). North African dish. This tomato capsicum egg goodness is easy to prepare, very delicious and makes the perfect Sunday brunch.
Recipe type: Breakfast / Brunch
Cuisine: North African
Serves: 2
  • Olive Oil
  • 1 big Onion - sliced
  • 4 Garlic cloves - chopped
  • 600g (about 4 large) ripe Tomatoes - roughly diced
  • 1 small green Capsicum - roughly diced
  • 100 ml Tomato paste (I replaced with 1 more tomato)
  • 4 large Eggs
  • 1 teaspoon Paprika Powder
  • 1 teaspoon Cumin Powder
  • a pinch of Oregano / Thyme
  • Sea salt & freshly cracked Black Pepper to taste
  • Parsley for garnish
  1. In a medium frying pan, add the olive oil and fry the onion translucent throw in the Garlic too.
  2. Add in the tomatoes and cook for 5 minutes.
  3. Add in the rest of ingredients except parsley, and cook for 15 minutes on a low flame. If it is dry and stick to pan, pour in some water and mix well. Shakshuka is supposed to be dry, not watery liquid. Season with salt & pepper to taste.
  4. minutes before serving, make 4 gaps in vegetable mixture and crack in the egg, one at a time. Cover the pan and cook on low flame for 5 minutes. The eggyolks should not be hard but soft cooked, so be careful not to overcook the eggs.
  5. Garnish with parley & serve immediately with bread or just as delicious on this own.
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