• Shakshuka

    1 vote
    Prep: 30 min Servings: 4
    by Meera Nalavadi
    21 recipes
    A tasty spicy brunch recipe made with tomato vegetable sauce and topped with poached eggs


    • 8 free-range eggs
    • 1 tablespoon hot paprika or harrisa
    • 3 table spoons extra virgin olive oil
    • 1 medium onion chopped
    • 1 teaspoon ground cumin
    • 3-4 cloves garlic chopped or minced
    • 1-2 large potato, boiled about 80% and carefully sliced
    • 2 roasted red peppers skinned and chopped you can used jarred red peppers too
    • 1 can chopped whole tomatoes about 28 oz can
    • 1 medium Zucchini chopped (optional)
    • Flat leaf parsley for garnish
    • Pita or French baguette


    1. Warm oil in a pan. Add onions,zucchini and garlic and fry till soft.
    2. Add cumin, paprika salt. Stir
    3. Next add chopped canned tomatoes and chopped red peppers. Bring to a boil and drop to a simmer. Simmer for 5-8 minutes till the sauce starts to thicken.
    4. If you are serving in personal cast iron pans. Spray the pan with oil and lay about 3 slices of potato and fry for 2 minutes on each side till they are slightly brown.
    5. Spoon the sauce over the potato slices. Make little wells in the sauce.
    6. Break the eggs about two per person and gently cook on a simmer for 5 minutes till the eggs have set. (I made egg white only). You can also broil them in the oven till the eggs have set.
    7. Serve with warm bread.

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