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Shakshuka
Also known as شكشوكة · shakshouka · chakchouka · eggs poached in tomato sauce
Eggs poached directly in a spiced tomato and pepper sauce. Sweet, smoky with paprika, eaten straight from the pan with bread.
Typical serving
340 kcal
usually 260–430 kcal
 Protein | 18 g |
|---|---|
 Carbs | 20 g |
 Fat | 21 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- one pan with a lid
Ingredients
Serves 2 · dimmer marks are storecupboard
- 4eggs
- 1 tintinned tomatoes
- 2red peppers
- 1onion
- 3garlic cloves
- 2 tbspolive oil
- 2 tspsmoked paprika and cumin
- 1 handfulbread to mop
Method
6 steps
chop · 5mPeppers and onion into strips, garlic sliced.
fry · 14mPeppers and onion slowly in the oil until genuinely soft and sweet, then garlic and spices for a minute.
simmer · 12mTomatoes in and cooked down until thick enough that a spoon leaves a trail. Watery sauce and the eggs will not sit.
finish · 2mMake wells and crack the eggs in, salt them.
- simmer · 7m walk away
Lid on, low, until the whites are set and the yolks still move.
- finish · 1m
Straight to the table in the pan, with bread.
Worth knowing
The name means "mixture" in Tunisian Arabic. It travelled with North African Jewish communities and became a fixture of the Israeli breakfast table.
More from the Middle Eastern kitchen
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Browse macros for every Middle Eastern dish Foodakl can log: Middle Eastern · Turkish · Gulf · Levantine · Persian
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