Shakshuka – Tomatoes And Eggs Recipe

Eggs are a great source of protein. A popular Middle Eastern dish of eggs poached in tomatoes is Shakshuka. It is typically served as breakfast but it can also be served as a main course for any meal of the day. It is traditionally served with a crusty bread on the side, but it is also perfect with rice. This dish is a good way for vegetarians to get their protein.

This recipe uses only fresh ingredients and has very simple steps to follow. The key is to cook the tomatoes really well. As this recipe is very basic, you may add other ingredients according to your preferences – perhaps chopped meat, more vegetables or even cheese.


This recipe takes about 15 minutes to make. Serves 4.

• 4 eggs
• 3 large tomatoes, peeled and chopped
• 1/2 green bell pepper, finely chopped
• 1/2 red pepper, finely chopped
• 1 onion, finely chopped
• 1 fresh chili pepper, finely chopped (optional)
• 1/4 tsp ground black pepper
• 1 tbsp olive oil
• salt


Heat olive oil in a frying pan over medium heat.
Sauté onions and bell peppers for about 2 minutes.
Stir in tomatoes and chili pepper and season with salt and pepper. If you don’t want a spicy Shakshuka, you may skip the chili pepper.
Put the lid on and simmer for 8 to 10 minutes.
Crack open eggs on top of the tomato sauce.
Cover the pan with a lid and let the eggs cook for about 2 minutes or until your desired doneness.
Remove from heat.
Serve in shallow bowls.

Ideas And Tips:

• Ripe tomatoes are the best choice for this dish. You may or may not peel the tomatoes.

• There are several ways to finish this dish. Some people want the yolk still runny while others want a firm yolk. You may also crack the yolks and stir the eggs in the tomato sauce. Top with cheese or chopped parsley or cilantro leaves before serving.

• A few choices you can add to this dish are chopped meat, seafood, sliced sausages, chopped pancetta or bacon, beans, potatoes or artichoke hearts.

• A nickname for this dish is Eggs in Purgatory.

Shakshuka - Tomatoes And Eggs Recipe
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