Shakshuka in a pan

Shakshuka

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(54 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 2

Vary this popular brunch dish by flavouring the simple tomato sauce with whatever you have to hand - curry powder, pesto or fresh herbs

Nutrition and extra info

  • The sauce can be frozen for one month
  • Gluten-free
  • Nut-free
  • Vegetarian

Nutrition: per serving

  • kcal340
  • fat20g
  • saturates5g
  • carbs21g
  • sugars17g
  • fibre0g
  • protein21g
  • salt1.25g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 red onions, chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, sliced
  • small bunch coriander, stalks and leaves chopped separately
  • 2 400g cans cherry tomatoes
  • 1 tsp caster sugar
  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.

  2. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

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Comments, questions and tips

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schizopear
9th Sep, 2009
couldn't get tins of cherry tomatoes so used a tin of regular ones and a packet of fresh cherry tomatoes. the chilli that i used was not very hot so it could have done with a bit more spice, but no other complaints. served it with potato wedges for a slightly more interesting egg and chips supper!
purpleflufff
7th Aug, 2009
4.05
This was great! Very tasty, very easy and a good recipe to use up what I have lying around! I have added both brocolli and chunks of ham to this and it always turns out well no matter what you seem to add! I use half tinned tomatoes and half fresh as a general rule. Even better than I thought it was going to be!
tan_tan
20th Apr, 2009
4.05
very very nice. I made polenta as suggested by mmalta 113 and it worked beautifully...my only complaint is that I was dissapointed when I realised that there was no baking in this recipe... i reaaly fancied making eggs in the oven!
mmalta113
25th Feb, 2009
Enjoyed this very much. Served it over polenta seasoned with herbs. Will make this recipe again for sure!
rachheath
24th Feb, 2009
I have made this egg dish for my family, my 2 year old daughter loves eggs so it was nice to do something different than omlet for her. This dish is nice on its own but we had it with crusty rolls to mop up all the lovely sauce.
kallyw
18th Jan, 2009
Delicious! I added capers, artichokes, black and green olives. Great and really easy too.
tunstallb
5th Oct, 2008
This is even beter when made with fresh tomatoes. When you have a glut at the end of the growing season, make and freeze the sauce in potions of the right size for your family.
zoe1986
1st Oct, 2008
5.05
simple yet scrumptious!
bethocallaghan
30th Sep, 2008
5.05
Easy and tasty as a nice light evening meal.

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