Spicy Tomato Shakshuka: One-Pan Meal with a Global Twist

Shakshuka, a Middle Eastern and North African dish of poached eggs in a spicy tomato sauce, is a versatile and delicious one-pan meal that can be enjoyed for breakfast, lunch, or dinner.

I first discovered it at a café called “Grandmas” in Sydney, where they featured global breakfast favorites on their menu. I instantly fell in love with the comforting flavors and decided to recreate it at home with my blend of spices, which became a hit with my family.

My recipe uses a classic, spicy tomato base, but you can adjust the spice level to your liking. The eggs are gently cracked into the sauce and cooked on the stovetop with a lid for simplicity. Capsicum rings are used to contain the eggs and add a visually appealing touch.

Ingredients

3 tablespoons of extra virgin olive oil
2 red capsicum, chopped into 1-2cm pieces
1 large green capsicum
1 brown onion, roughly chopped
4 cloves garlic, finely chopped
1-2 long red chilies, chopped, to taste
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon chili powder/paprika
5 ripe tomatoes
Salt and freshly ground black pepper, to taste
4 eggs
2 tablespoons chopped coriander
Pita bread, toasted, to serve

Method

1. Heat the olive oil in a large frying pan over medium heat. Add garlic, chopped red
   capsicum and onion and cook for about 6 minutes

2. Add the tomatoes and bring to a simmer for 5 minutes. Now add the spice powders –
   cumin, coriander, and chili. Cook for about 3 minutes. Taste and season with salt and
   pepper. If the sauce is too thick, you can add a splash of water.

3. Make four indents in the simmering sauce and place the green capsicum rings. Use
   the back of a spoon to create a little hole for the eggs. Gently break an egg into each.
   Cover with a lid and gently simmer for 3-4 minutes or until the egg whites are set but
   the yolks are still slightly runny (cook for an extra 2 minutes if you like well-cooked
   eggs). If the eggs look undercooked, you can gently spoon some of the tomato sauce
   over the top of the eggs to baste them, being careful not to disturb the yolk.

4. Sprinkle chopped coriander on top and serve with toasted pita bread/roti.

–Sudha Suresh based in Melbourne is a health-conscious food enthusiast and recreates cherished recipes from her grandmother’s kitchen