Shakshuka is a middle eastern breakfast of eggs poached in a spicy sauce.  It is so simple to make – the only difficult bit is making sure that the eggs don’t overcook at the very end (which I didn’t quite master during the practice run).

This would make a lovely weekend breakfast, but would also be great as lunch or dinner.  Or anytime.  I really can’t wait to make it again.

[recipe-foody]Serves 2


  • 1 large onion
  • 1 red pepper
  • 3 cloves of garlic
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • salt & pepper
  • 1 can of chopped/plum/cherry tomatoes (whatever you prefer)
  • 80g feta cheese
  • 5 eggs
  • a few coriander leaves (optional, to serve)
  1. Heat up the oil in a large frying pan. Chop up the onion, pepper and garlic into thin slices and throw it all into the hot pan, gently frying everything until the onion is soft.
  2. Once the onion is cooked, add in the cumin, paprika, cayenne pepper, black pepper and a little salt and stir for a minute or so.   Then, pour in the can of tomatoes and allow the sauce to thicken for a few minutes.
  3. Crumble in the feta and gently break the eggs over the sauce. Immediately put the lid on the frying pan (or you could do this part in a hot oven if you don’t have a lid) and leave for 5 – 10 minutes until the eggs are cooked to your liking.
  4. Serve with coriander sprinkled over the top.

Macros (per portion)

418 kcal | 22g protein | 28g fat| 18g carbs[/recipe-foody]

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