Shakshuka (Middle Eastern Poached or Baked Eggs)

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Prep Time
10m
Cook Time
20m
Total Time
30m
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.
Shakshuka (Middle Eastern Poached or Baked Eggs) Image
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Ingredients

Servings: 2
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Steps

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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.

Nutrition Facts

  • Calories
    764kcal
    38%
  • Fat
    50g
    2%
  • Saturated Fat
    9g
    0%
  • Carbohydrates
    51g
    2%
  • Fiber
    9g
    0%
  • Sugar
    18g
    0%
  • Protein
    28g
    1%
  • Cholesterol
    372mg
    18%
  • Sodium
    1,397mg
    69%
Percent Daily Values are based on a 2,000 calorie diet.
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