20-Minute Shakshuka

September  7, 2020
3 Ratings
Photo by RomyL
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 2-3
Author Notes

A traditional Middle-Eastern egg dish loaded with flavour: peppers, onions, garlic, spices, and of course, eggs. If you would like to see more of my recipes, you can visit or @feedhersalt on Instagram! —RomyL

What You'll Need
  • 1 tablespoon Olive Oil
  • 2 Red Bell Peppers, Diced
  • 1 White Onion, Diced
  • 5 Cloves of garlic, Finely Chopped
  • 1/4 teaspoon Cayenne Pepper
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Smoked Paprika
  • 1 teaspoon Cracked Black Pepper
  • 1 teaspoon Salt
  • 1 tablespoon Tomato Paste
  • 400 grams Canned, Chopped Tomatoes
  • 4 Large Eggs
  • 1/3 cup Roughly Chopped Parsley
  • 1/3 cup Crumbled Feta
  1. Put a large pan over medium-high heat. Heat up your olive oil until glistening. Add in your peppers and sauté for 2 minutes. Then add in your onion and sauté for a further 4-5 minutes, until soft.
  2. Add in your garlic and sauté for 1 minute. Add in your spices and sauté for a further 1 minute. Then mix in your tomato puree and chopped tomatoes.
  3. Make 4 wells in your Shakshuka mixture (big enough for your eggs to go in). Crack a whole egg into each well and then put a lid over your pan. Turn your heat down slightly to a medium heat. When the whites of the egg have fully cooked (about 4-6 minutes). Take off the heat and serve with chopped parsley and feta.

See what other Food52ers are saying.

0 Reviews