Shakshouka
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6 Ingredients
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20 min total
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Serves Serves 2
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Easy
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Saudi Arabian
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Miscellaneous
Recipe byThe ZestyPlate Kitchen
Eggs gently poached in a simple, garlicky tomato sauce with black pepper. Warming and comforting, best scooped up with flatbread.
Shakshouka poaches eggs in a rich, garlicky tomato sauce, a dish loved across the Middle East and North Africa. This stripped-back version leans on just a few ingredients, with garlic and pepper infused into the oil for depth. Scoop it up with warm flatbread for breakfast, brunch or a light supper.
Jump to recipe
Prep 5 min
Cook 15 min
Total 20 min
Easy
Scale:
- 250g Tomato
- 40 ml Extra Virgin Olive Oil
- 4 Egg
- 4 sliced Garlic Clove
- To taste Black Pepper
- To taste Salt
Nutrition (per serving)
335
kcal
14g
Protein
8g
Carbs
28g
Fat
Estimated per serving. How we calculate this.
Preparation
- Start by toasting the black pepper and garlic in a dry pan over medium heat until fragrant.
- Add a good amount of extra virgin olive oil and let it infuse for a minute.
- Once the oil is hot, add the tomatoes and salt, put the lid on, and simmer for 5 minutes.
- Take off the lid, mash the tomatoes, and reduce the sauce to the consistency you want.
- Make craters for the eggs and turn the heat down. Crack the eggs into the craters, making sure they reach the pan and are not just sitting on the sauce.
- Cover and leave for 5 minutes without lifting the lid.
- Take the pan off the heat and let the residual heat steam the eggs for 1 to 2 minutes.
- Serve with flatbread.
Tips from the ZestyPlate Kitchen
- Start by infusing the oil with garlic and pepper to build a fragrant base.
- Cook the tomato sauce down until it is properly thick before the eggs go in.
- Make wells for the eggs so the whites settle and cook evenly.
- Put a lid on so the eggs steam gently and the tops stay soft.
Frequently Asked Questions
Cook them gently over low heat with the lid on, and pull the pan off just before they look fully set. The residual heat finishes them.
Yes. Good tinned tomatoes make an excellent sauce, especially out of season. Simmer until thick before adding the eggs.
Warm flatbread or crusty bread is the essential, for scooping up the sauce and the runny yolks.
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