Middle Eastern
Shakshuka
Eggs poached in spiced tomato and pepper sauce.
- 25minutes
- 7servings
- 454kcal each
- 21gprotein
Ingredients
The amounts here and inside every step follow this number.
- Eggs 11
- Tomato puree 700 g
- Bell pepper 3½
- Onions 1¾
- Garlic 5 cloves
- Cumin seeds 1¾ tsp
- Olive oil 3½ tbsp
- Feta 140 g
- Bread 14 slices
From the cupboard
- Salt and black pepper
- A pinch of chili flakes (optional)
What you will need
Wide frying pan with lid, Wooden spoon, Small cup for cracking eggs
Method
-
1
Soften the vegetables 8 min
Slice the onion and peppers and chop the garlic. Heat the olive oil on medium and cook them with a pinch of salt.
In this step
- Onions1¾
- Garlic5 cloves
- Olive oil3½ tbsp
- Bell pepper3½
Ready when: Peppers are soft and onion is golden.
-
2
Make the sauce 8 min
Add the cumin for 30 seconds, then the tomato purée, salt and pepper. Simmer, stirring now and then.
In this step
- Tomato puree700 g
- Cumin seeds1¾ tsp
Ready when: Sauce is thick enough that a spoon leaves a trail.
-
3
Add the eggs 2 min
Make small wells in the sauce with a spoon. Crack each egg into a cup and slide it into a well.
In this step
- Eggs11
Ready when: Each egg sits in its own well.
-
4
Cover and cook 6 min
Cover and cook on low until the whites are set but the yolks are still soft (cook longer if you like firm yolks).
Ready when: No clear, runny egg white is left.
-
5
Finish and serve 3 min
Crumble the feta on top and serve straight from the pan with toasted bread.
In this step
- Feta140 g
- Bread14 slices
Ready when: Bubbling sauce with set eggs.
Cook Shakshuka from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
