ShakshukaEggs in Spiced Tomato Sauce
Eggs are gently cooked in a skillet of tomatoes, peppers, garlic, and warm spices until set. This Libyan-style version is simple, satisfying, and especially good with fresh bread.
Prep
15m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 6pcsEgg
- 30mlExtra Virgin Olive Oil
- 150gOnion (finely chopped)
- 220gRed Bell Pepper (finely chopped)
- 15gGarlic (crushed)
- 520gTomato (finely chopped)
- 30gHarissa Paste
- 6gPaprika
- 3gCumin Powder
- 10gSalt
- 2gBlack Pepper
- 15gFresh Parsley (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a wide skillet over medium heat. Add the onion and red bell pepper and cook until soft.
- 02
Stir in the garlic and harissa paste and cook briefly until fragrant.
- 03
Add the tomato, paprika, cumin powder, salt, and black pepper. Simmer until the tomatoes break down and the sauce becomes thick.
- 04
Make shallow wells in the sauce and crack in the eggs. Cover the pan and cook gently for 6 to 10 minutes, until the eggs reach 71°C (160°F).
- 05
Scatter over the fresh parsley and serve hot.
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