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Eastern Baked Eggs – Shakshuka

Yields2 Servings

Delicious as an easy meat-free dinner, or save it up for a comforting weekend breakfast.

shakshuka recipe

 100 g (drained) tinned/jar red pepper (chopped finely)
 800 g (2 tins) diced cooked tomatoes blended (ostomates will need to strain tomatoes to remove pips)
 2 tbsp tomato paste
 1 *garlic clove (finely minced)
 ½ *brown onion (finely minced)
 1 ½ tsp paprika (or sumach)
 1 tsp cumin
 ¼ tsp stevia powder
 salt and pepper to taste
 olive oil spray
 6 free range eggs
 1 tbsp freshly chopped parsley

Spray with olive oil


Add fresh onion and garlic cook until soft


Add tomatoes, red pepper and tomato paste blend well


Add spices and stevia and mix into the sauce


Salt and pepper to taste


Turn heat down to low heat


Crack eggs on top of the sauce leaving space between them


Place a lid on the pot and simmer the pan for 10-15 minutes until the eggs are the way you like them (best served slightly soft)


Scoop sauce and eggs into ceramic dishes with the egg on top of the sauce, and serve immediately with a sprinkle of fresh parsley and soft white Turkish bread

Nutrition Facts

Servings 2