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Grabbing a chunk of shakshuka, all prepared for an awesome egg brunch.
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Shakshuka, egg dish with a twist

Learn how to make the best shakshuka here! Shakshuka, a very popular dish in the Middle Eastern parts, is a delicious dish featuring poached eggs in a pepper and tomato sauce.
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Mediterranean, Middle Eastern
Keyword breakfast dish, egg in tomato sauce, main dish, poached eggs, shakshouka
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 171kcal

Equipment

  • chopping board
  • knife
  • pan or skillet

Ingredients

  • 1 can tomatoes (400g) chopped
  • 300 ml passata
  • 4 eggs
  • 1 tsp soy sauce (sweet)
  • 2 tbsp ketchup
  • 1 tsp sriracha sauce
  • 1/2 tsp Worchestershire sauce
  • 1 tsp italian herbs (mixed)
  • 1 pinch red chili flakes (optional)
  • 1/2 tsp paprika powder
  • mozzarella (grated, to sprinkle over at the end)
  • springs parsley (a few, to garnish)

Instructions

  • Place a larger frying pan or a skillet over medium heat. Add the tomato sauces, the teriyaki, soy sauce, ketchup, sriracha or any other chili sauce along with the Worcestershire sauce.
  • Cook the tomato sauce until it starts to reduce slightly, I would say about 3-4 minutes.
  • Crack in the eggs one at the time the right on top of the tomato mixture. You may choose to make a little dent into the sauce if you wish but that's not really necessary. Make sure eggs are scattered around the skillet in such a way that there will be a bit of space between them. You might want to cover the pan and cook the eggs for about 10-12 until those are cooked to your liking. Make sure you do not reduce the sauce too much as it will start burning.
  • When the eggs are cooked exactly as you like, turn the heat off and garnish this dish with some chopped parsley and a handful of grated mozzarella cheese.

Notes

I don't normally add salt in because of the teriyaki and the soy sauce but if you are choosing not to use those add some salt of course. Cooking time varies a little because it really depends on how you would like your eggs done. I normally like my eggs quite well done in this because they taste very special according to my taste buds but you can choose to do your exquisite runny and barely cooked it's entirely up to you.
A white plate with shakshuka, all ready to go.
If you don't have passata you could use 1 tablespoon or two of tomato paste and you might need a drizzle of water just to dissolve that slightly. Of course, you can leave the cheese out if you don't want it. I love it and could not possibly leave it out. Enjoy this delicious dish with a nice crusty bread as I was saying or a pitta bread or for dinner are you could even have it on rice or poured over some corn tortillas. Who can ever dare to say you couldn’t?
Amazing!! 

Nutrition

Calories: 171kcal | Carbohydrates: 11g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 619mg | Sodium: 324mg | Potassium: 511mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1021IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 4mg