Shakshuka is an Israeli breakfast dish of eggs baked in a tomato sauce. It is delicious served with soft bread or toast to soak up the juices.  Make in one large pan for the family for breakfast, lunch  or dinner!

Makes 4 generous serves


1 onion
1 red capsicum
1 chilli
4 garlic cloves
3 tablespoons tomato paste
2 cans whole peeled tomatoes
1 bay leaf
2 tablespoons brown sugar
1 teaspoon salt
2 teaspoons paprika
2 teaspoons ground cumin
3 cups chopped spinach, silverbeet or kale
8 eggs


  1. Finely chop onion, capsicum and finely dice garlic and chilli.
  2. In your largest saucepan or skillet, add 2 tablespoons of oil and sauté over medium heat until onion is translucent and other vegetables softened.
  3. Add the cumin, paprika and allow to cook with the vegetables for a couple of minutes or until fragrant.
  4. Add the tomato paste and stir through. Allow to cook out for 5 minutes
  5. Pour in the tinned tomatoes,bay leaf, brown sugar and salt. Allow the mixture to simmer for 20 minutes.
  6. Add the chopped greens and stir through. Allow to cook for one minute.
  7. Crack the eggs into the sauce. If you like make little wells with your spoon for the eggs to sit in.
  8. Put the lid on and allow to simmer for 5-10 minutes or until the whites are set.
  9. Remove from heat and serve with flat bread or toast for dipping.

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