Shakshuka or Turkish Eggs

Serves 4


  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 1 red capsicum, diced
  • 1 green capsicum, diced
  • 6 garlic cloves, crushed
  • 2 tsp sweet paprika
  • ½ tsp cumin seeds
  • ½-1 tsp cayenne pepper
  • 800g tinned tomatoes (or ripe, chopped tomatoes in season)
  • 1 tbsp lemon juice
  • 8 eggs
  • Small bunch of fresh coriander, roughly chopped
  • 4 slices wholegrain bread

Cooking instructions

Heat the oil in a large lidded frying pan over a medium heat and add the onion. Cook until golden, then add the capsicums. Fry until both are soft, then stir in the garlic and spices and cook for another couple of minutes.


Pour in the tomatoes and roughly mash. Bring to a boil, then turn down the heat and simmer for 30 minutes.


Taste and add more cayenne if you prefer it spicier.

Make 8 divots in the sauce and break in the eggs. Season them lightly, turn the heat right down as low as possible, cover and cook for about 10 minutes until they're just set.



Sprinkle with coriander and serve.

Preparation Time: 35 mins

Nutritional Information:

(Per serve)

Energy                              1678kJ

Protein                              21g

Fat                                     20g

Saturated fat                      4g

Carbohydrate                    29g

Fibre                                  10g

Sodium                              450mg

Shakshuka or Turkish Eggs

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