Shakshuka-Poached eggs in tomato sauce
A delicious take on the classic middle-Eastern breakfast dish.
Servings Prep Time
2 5 minutes
Cook Time
40 minutes
Servings Prep Time
2 5 minutes
Cook Time
40 minutes
  • 1 Red onion, finely chopped
  • 3 Garlic cloves, minced
  • 1 Red pepper, chopped
  • 1 x 400g tin Mutti tomatoes
  • 2 (or 4 if desired) Free range eggs
  • 2 tablespoons Extra virgin olive oil
  • Sea salt
  • Black pepper
  • Cayenne pepper
  • Paprika
  • Fresh parsley, to garnish (optional)
  1. Add the olive oil to a small cast iron skillet/frying pan on a low-medium heat. Add the onions and garlic and cook for a few minutes until translucent.
  2. Add in the pepper and cook for a further few mins until they are begin to soften.
  3. Next add in a good pinch of paprika and cayenne pepper (careful this one is so spicy!) and season with sea salt and black pepper.
  4. Add in the tinned tomatoes, bring the mixture to the boil then reduce the heat and simmer for 10-15 minutes until the sauce has reduced. Make sure to stir often to prevent sticking.
  5. By now the sauce should be quite thick and reduced. Crack the eggs first into a bowl/cup then making two holes in the sauce with a spoon, pour them in.
  6. Season the eggs lightly with some more sea salt and pepper then cover the pan with a lid and leave to cook on a low heat for 10 minutes until the eggs are cooked through. Serve with some chopped fresh parsley and enjoy!