Vegetarian Shakshuka
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11 Ingredients
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35 min total
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Serves Serves 2
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Easy
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Saudi Arabian
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Vegetarian
Recipe byThe ZestyPlate Kitchen
Eggs poached in a spiced tomato, onion and pepper sauce with cumin and paprika, scattered with parsley and chilli flakes. Lovely with toast.
Eggs poached gently in a spiced tomato and pepper sauce, ready to scoop straight from the pan with a piece of toast. Cumin, paprika and a touch of cayenne give the sauce its warmth, and the whole thing works just as well at breakfast as it does for supper. It's cheap, quick and cooks in a single pan.
Jump to recipe
Prep 10 min
Cook 25 min
Total 35 min
Easy
Scale:
- 1/2 Red Onions
- 1/2 Red Pepper
- 400g Tomato
- 1/2 teaspoon Cumin
- 1/2 tsp Garlic Granules
- 1/2 teaspoon Cayenne Pepper
- 1 tsp Paprika
- 2 Egg
- Garnish Parsley
- Garnish Chilli Flakes
- 2 sliced Toast
Preparation
- Fry the onion and pepper together over medium heat until the onion is soft.
- Stir in the garlic granules and cook for a minute.
- Add the chopped tomatoes and the rest of the spices and stir well.
- Simmer for about 20 minutes.
- Make hollows in the sauce and crack an egg into each one.
- Once the whites have set, garnish and serve with toast.
Tips from the ZestyPlate Kitchen
- Reduce the tomato and pepper sauce until it's thick before the eggs go in, so they sit in it rather than swim.
- Hollow out little wells for the eggs so they settle into the sauce.
- Pop a lid on so the eggs cook gently and the yolks stay soft.
- Bring it straight to the table in the pan, with plenty of toast or flatbread for scooping.
Frequently Asked Questions
Cook them gently under a lid and take the pan off the heat just before they look fully set. The residual heat finishes them with soft yolks.
Yes. The spiced tomato base keeps for a few days in the fridge and freezes well. Reheat it and crack in the eggs fresh.
Crumbled feta, a handful of spinach, some chickpeas or extra fresh herbs all work well.
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