Egg Shakshuka

Egg shakshuka is a popular middle eastern and north African dish that can be traced back to the Ottoman Empire. This shakshuka recipe is an easy, healthy egg breakfast or brunch recipe that tastes delicious.

My egg shakshuka recipe is a simple combination of potatoes, tomatoes, and eggs. Turn a few eggs with my simple shakshuka recipe into the perfect meal!

Eggs poached in a perfectly spiced vegetarian tomato stew and potatoes. Perfect for breakfast, lunch, or even dinner.

Egg shakshuka is one of my favourite breakfast recipes to try. Usually, I tend to skip breakfast (I know, that’s very bad!), but with this egg recipe, I would have it all day and every day.

This dish is one of those dishes that have been around for decades. It is thought that it could be dated all the way back to the Ottoman empire! Although it is very popular in the Middle East its actual origin is somewhere in North Africa.

In this recipe, I add tomato purée (tomato paste in the US) because it adds a much deeper and more intense tomato flavour. This makes it seem as if this has been simmering on the hob for hours. The canned tomatoes are what make this dish.

One tip is that it may be a good idea to bake it in the oven for a few minutes. This ensures the eggs are cooked and this is how it is usually cooked.

However, I find that covering with a lid doesn’t always cook the eggs. This is because the condensation that forms on the lid drops back into the pan leaving watery egg whites.

To prevent this, I recommend baking the skillet at the top of a preheated oven at 190°C (375°F) gas mark 5 until the eggs are just about done.

In both cases remember that residual heat always ends up cooking the eggs a bit more than when you remove it from the heat. Always keep that in mind otherwise you will end up overcooking the eggs!

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Egg Sandwich
• Masala Omelette
• Simple Egg Curry
• Turkish Wings
• Egg & Potato Curry

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Egg Shakshuka

by Nabeela Kauser

Poached eggs simmered in a spicy tomato base on a bed of lightly fried potatoes. This egg shakshuka recipe will make you want to get out bed everyday. Serve with a slice of thick, toasted bread for breakfast, brunch or even dinner!

5 from 6 votes

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Breakfast, Dinner, Main Course

Cuisine Mediterranean, Middle Eastern

Servings 4

Calories 281 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 4 Eggs
• ▢ 1 Onions
• ▢ 3 Tomatoes
• ▢ 2 Potatoes
• ▢ 50 ml Olive Oil
• ▢ 1 tsp Tomato Puree
• ▢ 1 tsp Black Pepper
• ▢ 1 tsp Salt
• ▢ 2 Green Chillies

Instructions

• In a large pan add the olive oil and heat on medium heat until hot
• Add the potatoes then sauté for 5 minutes on medium heat until the potatoes are slightly browned
• Add the finely diced onions and cook for a further few minutes
• Add the tomatoes, salt, black pepper, and tomato purée then cover and cook for 10 minutes on medium heat
• Add the chopped green chillies and then cook for a few more minutes
• Add the eggs and cover and cook for a few minutes on low heat
• Enjoy with a paratha!

Video

Nutrition

Calories: 281kcalCarbohydrates: 27gProtein: 9gFat: 16gSaturated Fat: 3gTrans Fat: 0.02gCholesterol: 164mgSodium: 731mgPotassium: 779mgFiber: 5gSugar: 5gVitamin A: 1017IUVitamin C: 38mgVitamin D: 1µgCalcium: 56mgIron: 2mg

Keyword Arabian, Brunch, Egg, Potato

Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!