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Shakshuka - Lebanese Eggs

Good for dietary types:

Vegetarian

Download the print version here

Prep Time:

10 minutes

Cook Time:

25 minutes

Difficulty level:

Easy

Serves: 

4

Nutrition

Sodium:

123.4g

Calories:

178 kcal

Protein

9.7g

Potassium:

335.9mg

Fibre:

2.4g

Carbohydrates:

10g

Fat:

11.6g

Saturated Fats:

4g

Polyunsaturated Fats:

1.4g

Monounsaturated Fats:

4.3g

Sugar:

4.9g

Vitamin A:

36%

Vitamin C:

117.9%

Calcium:

6.5%

Iron:

10.7%

About the Recipe

My Shakshuka is a symphony of Mediterranean flavors. Eggs are gently poached in a simmering sauce of ripe tomatoes, bell peppers, onions, and garlic, infused with aromatic spices like cumin and paprika. A truly warming and satisfying dish.

Serve with a sprinkle of dried chilli flakes for extra heat.

Ingredients

  • 1 tbsp olive oil 

  • 1 big onion, chopped

  • 1 green pepper, chopped

  • 1 yellow pepper, chopped

  • 4 cloves of garlic, grated

  • 1 tsp paprika

  • 1 tsp coriander

  • 1/2 tsp cumin

  • 1 tsp fennel seeds

  • 1/2 tsp of dried chilli or 1 small fresh chilli, chopped 

  • Salt and pepper

  • 1 400g tin of tomatoes, or 6 fresh tomatoes

  • 4 eggs

  • Small handful of parsley to garnish

  • 50g feta cheese

Preparation

Steps


  1. Heat the olive oil in a large pan and add the onions. Cook for a few minutes on high, then add the peppers, turning down the heat. Cook for 5 minutes. Add the garlic, paprika, coriander, cumin, fennel seeds and chilli. Season with salt and pepper to taste. Cook for 12 minutes until the vegetables are all soft.

  2. Add the tomatoes and simmer on a low heat for a further 15 minutes - you want the sauce to thicken.

  3. Using a wooden spoon, make four small holes in the tomato sauce, leaving space inbetween. Crack in the eggs.

  4. Cover the pan with a lid and cook low for 5 minutes until you can see the eggs turn white.

  5. When cooked, sprinkle with the chopped parsley and crumble over feta cheese.

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