Shakshuka is an absolute must for those cold winter mornings. Perfectly oozy eggs cooked in a tomato-based sauce full of warming spices, served with fresh sourdough bread to soak everything up. This meal is truly the ultimate comfort food.
One of the great things about this dish is that you make it all in one pan. All the veggies, spices and tomatoes are cooked in a pan over the stove to make a thick red sauce, then the eggs are cracked directly into the sauce and the pan is placed in the oven. You even serve it in the pan! There’s barely any clean up at all which is perfect if you’re having a relaxing weekend in. Just make sure to check that your pan fits in your oven before you start.
Healthy, comforting and delicious, what better way to start the day. Try this recipe today!
Want more delicious healthy recipes? Check out my blog Seasonal Sprouts here!
- 1 tbsp olive oil
- 1 small brown onion, thinly sliced
- 1 small red capsicum, thinly sliced
- 3 cloves garlic, crushed
- 400g canned diced tomatoes
- 2 tbsp sun-dried tomato, roughly chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp chilli powder
- 4 eggs
- Sliced sourdough bread to serve (optional)
- Fresh parsley (optional)
- Preheat oven to 180°C (350F)
- Heat oil in an oven-proof pan over medium heat
- Add onion, capsicum and garlic to pan, cook stirring occasionally until onion is translucent and vegetables have softened (about 5 minutes)
- Add canned tomatoes, sun-dried tomatoes, paprika, cumin and chilli powder to pan and stir to combine
- Reduce heat and simmer for about 10 minutes until the sauce has thickened slightly
- Make 4 small wells on the surface of the sauce and gently crack an egg in each
- Carefully transfer the pan into the oven and let cook for about 10 minutes or until eggs are just set, the whites should be opaque but the yolk can still be soft and jiggle a bit when you move the pan (if your pan doesn't fit in the oven you can continue to cook on the stovetop until the eggs are set).
- Serve in the pan, sprinkle some fresh parsley over top and serve with sliced sourdough on the side (optional)
- Be mindful of the size of the pan you use as it will need to fit in your oven. However, if you don't have a pan to fit you can finish it on the stovetop.
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