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This is my version of Shakshuka, a poached egg dish in tomato sauce. It is often made for breakfast, however, you can also enjoy it for lunch or dinner. Serve it with some fresh bread or pita, and a large portion of hummus.

Preparation Time: 5 mins

Cooking Time: 20 mins

Total Time: 25 mins

Servings: 2 people

Portions: 4 eggs



2 red peppers

1 garlic clove

4 spring onions

1 tbsp tomato paste

1 tin tomato cubes

100 ml vegetable stock

4 eggs

1/2 tsp ground cumin

1/2 tsp garam masla powder

1/2 tsp paprika powder

1 pinch turmeric



fresh parsley



1. Cut the red peppers into small cubes, finely chop the garlic and slice the spring onions.

2. Heat some olive oil in a pan and fry the vegetables for 10 minutes on medium heat. Add the tomato paste, and spices, and fry for another minute. Deglaze with vegetable stock and tomato cubes. Season with salt and pepper.

3. With a spoon, form a small hollow in the sauce, and pour in an egg. Repeat with the three other eggs. Let simmer until the eggs are cooked through, but the yolk should still be runny.

4. Garnish with some fresh parsley.


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