On this page
Shakshuka is one of those dishes that looks impressive but couldn't be easier. Eggs are gently poached in a rich, spiced sauce of tomatoes, peppers and garlic — all in one pan, in about 25 minutes.
It works just as well for a lazy weekend breakfast as it does for a light dinner. And if you grew up eating anday tamatar, you'll find it instantly familiar — just with a Middle Eastern twist of cumin and paprika.
Why we love it
- One pan, minimal washing up
- High in protein and naturally vegetarian
- Uses pantry staples: eggs, tomatoes, onions and spices
The recipe
Easy Shakshuka (Eggs in Tomato Sauce)
One-pan shakshuka with eggs poached in a spiced tomato and pepper sauce — a healthy, high-protein breakfast or dinner ready in 25 minutes.
Instructions
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- Heat olive oil in a wide pan. Sauté onion and bell pepper for 5 minutes until soft.
- Add garlic, cumin, paprika and chilli flakes and cook 1 minute.
- Add tomatoes, tomato paste, salt and pepper. Simmer for 8–10 minutes until the sauce thickens.
- Make 5 small wells in the sauce with a spoon and crack an egg into each.
- Cover and cook on low heat for 5–7 minutes until the whites are set but the yolks are still runny.
- Top with herbs and feta. Serve straight from the pan with bread or toast.
Nutrition (per serving, approx.)
- Calories
- 240
- Protein
- 13 g
- Carbs
- 14 g
- Fat
- 15 g
Tips for the best Easy Shakshuka (Eggs in Tomato Sauce)
- Cook on low heat once the eggs are in, so the whites set without the bottom burning.
- For firm yolks, cook covered for 2–3 minutes longer.
- Add spinach or chickpeas to the sauce for extra fibre and protein.
Frequently asked questions
Is shakshuka healthy?
Yes — it's packed with vegetables and protein from the eggs, and uses only a little olive oil.
What do you eat with shakshuka?
Crusty bread, pita, or toast for dipping. For a low-carb option, enjoy it on its own or with a side salad.
