Shakshuka (Middle Eastern Poached or Baked Eggs)
Prep
10m
·
Cook
20m
·
Total
30m
About This Recipe
This Middle Eastern shakshuka features eggs poached in a spiced tomato and capsicum sauce. With just a handful of pantry staples, it's a quick, easy, and satisfying meal. Perfect for breakfast, brunch, or dinner, this flavorful dish is best served with warm pita or crusty bread.
Ingredients
(Servings:
2)
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories764kcal38%
-
Fat50g2%
-
Saturated Fat9g0%
-
Carbohydrates51g2%
-
Fiber9g0%
-
Sugar18g0%
-
Protein28g1%
-
Cholesterol372mg18%
-
Sodium1,397mg69%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Baking eggs perfectly so you get runny yolks but the whites are just set rather than jelly-like (ie still a teeny bit raw) is actually a bit of an art. My way of getting around this is to leave the eggs to cook in the mixture for 1 minute before transferring to the oven. This gives the whites a bit of a head start without affecting the yolks.
2. Variations - this recipe lends itself to a great many variations. Try substituting the capsicum with other vegetables such as zucchini (courgettes), eggplants (aubergines), or even carrots or fennel. For a baked beans-ish spin (that's breakfast baked beans, as Aussies and Poms know them, not American baked beans), try adding white beans. Try adding olives, or other antipasto-ey things (artichokes, sun dried tomatoes). For a Mexican spin, use corn and black beans!
3. This recipe as written makes 2 very generous servings (2 eggs per person) (this is what the nutrition reflects). But there's enough sauce here for 3 servings if you can squeeze 6 eggs in. I opted to just use 4 here so you can actually see the sauce in the photos and video.
Original recipe published in May 2014, officially one of the very first recipes I ever shared. So it's 4 years overdue for new photos and a video! Recipe slightly tidied up but is fundamentally the same.
2. Variations - this recipe lends itself to a great many variations. Try substituting the capsicum with other vegetables such as zucchini (courgettes), eggplants (aubergines), or even carrots or fennel. For a baked beans-ish spin (that's breakfast baked beans, as Aussies and Poms know them, not American baked beans), try adding white beans. Try adding olives, or other antipasto-ey things (artichokes, sun dried tomatoes). For a Mexican spin, use corn and black beans!
3. This recipe as written makes 2 very generous servings (2 eggs per person) (this is what the nutrition reflects). But there's enough sauce here for 3 servings if you can squeeze 6 eggs in. I opted to just use 4 here so you can actually see the sauce in the photos and video.
Original recipe published in May 2014, officially one of the very first recipes I ever shared. So it's 4 years overdue for new photos and a video! Recipe slightly tidied up but is fundamentally the same.