Contains eggs. Check the ingredients if you cook for someone with allergies.
Eggs poached directly in a rich, slow-simmered tomato and pepper sauce. A Levantine one-pan classic that is mostly vegetables and still deeply satisfying — mop it up and start the day full.
10 minPrep
25 minCook
35 minTotal
2Serves
Shakshuka
by · Medium
Vegetarian
High protein
Source of fibre
Low sugars
Low salt
Contains eggs. Check the ingredients if you cook for someone with allergies.
Eggs poached directly in a rich, slow-simmered tomato and pepper sauce. A Levantine one-pan classic that is mostly vegetables and still deeply satisfying — mop it up and start the day full.
10 minPrep
25 minCook
35 minTotal
2Serves
Nutrition
Per serving · 450 g
373kcal1551 kJ
Protein20.9 g42%
Carbohydrate28.2 g11%
Net carbs †19.6 g
Sugars19 g21%
Fibre8.55 g
Fat21 g30%
Saturates4.18 g21%
Salt †0.8 g13%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.
Before you start
You'll need
Cutting board
Santoku knife
Sauté pan
Wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Dice the onion, garlic, red pepper, chilli and tomatoes on a cutting board with a santoku knife.
2
Heat the olive oil in a sauté pan over medium heat and soften onion, garlic, pepper and chilli for 5 minutes. Stir in the tomato paste, then add the tomatoes, salt and black pepper and simmer for 12 minutes until thick. Season the sauce with the ground cumin and the paprika.
3
Make four wells in the sauce with a wooden spoon and crack one egg into each. Cover and cook gently for 6-8 minutes until the whites are set and the yolks still soft.
4
Scatter the parsley over the top and bring the pan straight to the table.
Before you start
You'll need
Cutting board
Santoku knife
Sauté pan
Wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Dice the onion, garlic, red pepper, chilli and tomatoes on a cutting board with a santoku knife.
2
Heat the olive oil in a sauté pan over medium heat and soften onion, garlic, pepper and chilli for 5 minutes. Stir in the tomato paste, then add the tomatoes, salt and black pepper and simmer for 12 minutes until thick. Season the sauce with the ground cumin and the paprika.
3
Make four wells in the sauce with a wooden spoon and crack one egg into each. Cover and cook gently for 6-8 minutes until the whites are set and the yolks still soft.
4
Scatter the parsley over the top and bring the pan straight to the table.
Nutrition
Per serving · 450 g
373kcal1551 kJ
Protein20.9 g42%
Carbohydrate28.2 g11%
Net carbs †19.6 g
Sugars19 g21%
Fibre8.55 g
Fat21 g30%
Saturates4.18 g21%
Salt †0.8 g13%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.