This popular Israeli breakfast dish of eggs poached in a spicy tomato sauce, mopped up with bread, is also served at other times of the day. The origins of shakshuka are debatable; some believe it originated in Tunisia, other believe it was Libya and some claim Morocco.  

Serves
4

Preparation

30min

Cooking

40min

Skill level

Easy
By
Average: 3.2 (122 votes)

Ingredients

  • 2 tbsp olive oil, plus extra, to drizzle 
  • 1 onion, chopped 
  • 5 garlic cloves, finely chopped 
  • 1 long red chilli, finely chopped 
  • 1 large red capsicum, finely chopped 
  • 800 g (about 10) ripe tomatoes, chopped 
  • 1 tsp ground sweet paprika 
  • 1 tsp ground cumin 
  • 8 eggs 
  • chargrilled crusty bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Heat oil in a large frying pan over medium heat. Add onion, garlic, chilli and capsicum, and cook, stirring, for 6 minutes or until onions are golden. Stir in tomatoes and spices, and cook, stirring occasionally, for a further 25 minutes or until thickened. Season with salt and pepper.

Make 8 small indentations in tomato mixture and crack an egg into each one. Cover and cook for a further 8 minutes or until eggs are cooked to your liking. Drizzle with olive oil and serve with bread.

 

Photography by John Laurie.

As seen in Feast magazine, Jan 2012, Issue 5. 

 

Want more recipes like this? We recommend: 

• Our impressive collection of tomato recipes.
• 40+ more ways to enjoy eggs for breakfast.
• Our interview with the Israeli blogsters from Matkonation.
• Our guide to Israeli cuisine with Arab and Jewish influences.