International
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🥜 Allergy aware
Shakshuka (Eggs in Tomato Sauce)
Poached eggs in a spicy tomato and bell pepper sauce, served directly in the skillet — with flatbread. A North African-Levantine classic, especially in Tunisia and Israel.
🥜 Allergies considered in this recipe:
🥚 Egg🌾 Gluten
Source / link: Nordafrikanisch-levantinische Küche (Klassiker)
Ingredients
Amounts adjust automatically.
| 6 Stück | Eggs |
| 800 g | Tomatoes (canned, peeled) |
| 2 Stück | Bell pepper (red) |
| 1 Stück | Onion |
| 3 Zehen | Garlic |
| 1 TL | Cumin (ground) |
| 1 TL | Sweet paprika powder |
| 1 Prise | Chili flakes |
| 3 EL | Olive oil |
| 1 Bund | Parsley or cilantro |
| 4 Stück | Flatbread (for serving) |
Preparation
- 1 Cut the onion and bell pepper into strips, finely chop the garlic.
- 2 Heat olive oil in a large skillet and sauté the onion, bell pepper, and garlic for 5 minutes.
- 3 Briefly toast the cumin, paprika powder, and chili flakes, then add the tomatoes and crush them with a spoon.
- 4 Let the sauce simmer over medium heat for 10–15 minutes, then season with salt and pepper.
- 5 Use a spoon to make wells in the sauce, add the eggs, and cook covered for 5–8 minutes until the egg whites are set.
- 6 Sprinkle with parsley or cilantro and serve with flatbread directly from the skillet.
Notes & tips
Note: Contains egg and gluten (flatbread). The sauce should only simmer lightly while poaching so the egg whites set but the yolks remain creamy. Refine with feta and herbs.
Nutrition
estimated per serving- Calories
- 551 kcal
- Protein
- 21 g
- Fat
- 23 g
- Carbs
- 65 g