Shakshuka: poached eggs with tomatoes and peppers

A convivial Israeli and North African dish: eggs poached in a spiced tomato and pepper sauce, shared straight from the pan. High in protein and vegetables, it is a complete, inexpensive and sunny meal.

Preparation: 10 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 176 kcal · 12 g protein · 12 g carbohydrate · 8 g fat

Ingredients

• 6 eggs
• 2 peppers
• 2 tins chopped tomatoes
• 1 onion
• 2 cloves garlic
• 1 tsp cumin
• 1 tsp paprika

Method

1. Fry the onion, garlic and sliced peppers with the spices.
2. Add the tomatoes and simmer for 10 minutes.
3. Make wells in the sauce and crack the eggs into them.
4. Cover and poach for 6 to 8 minutes, then serve with bread.

Nutritional benefits

Eggs provide complete protein and keep you full, while tomatoes and peppers supply vitamin C, lycopene and antioxidants for few calories. The spices add flavour without extra fat. A complete, colourful dish that is naturally gluten-free, ideal from breakfast to dinner.

Variations and substitutions

• With crumbled feta added at the end of cooking.
• With spinach or chickpeas stirred into the sauce.
• Hotter: harissa, chilli.
• With fresh herbs: coriander, parsley.

Storage and making ahead

The sauce keeps for 3 days and can be frozen; add the eggs when you reheat it.

💡 Good to know

Cover the pan while the eggs cook: the steam sets the white while keeping the yolk runny.

Read more

Discover more vegetarian recipes · healthy & balanced recipes · gluten-free recipes · dairy-free recipes.

The foods in this recipe: eggs · peppers · tomatoes · onion · garlic.

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