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Shakshuka or Turkish Eggs

Looking for something new for breakfast? These Turkish eggs offer a tasty alternative to the everyday.
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  • 4 serves
  • 13 ingredients
  • 35 mins prep
  • Easy
Nutrition per serve
  • Energy 1678kj
  • Protein 21g
  • Carbohydrate 29g
  • Total fat 20g
  • Saturated fat 9g
  • Dietary fibre 10g
  • Sodium 450g


  • 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


  1. Heat the oil in a large lidded frying pan over a medium heat and add the onion. Cook until golden, then add the capsicums.
  2. Fry until both are soft, then stir in the garlic and spices and cook for another couple of minutes.
  3. Pour in the tomatoes and roughly mash. Bring to a boil, then turn down the heat and simmer for 30 minutes.
  4.  Taste and add more cayenne if you prefer it spicier.
  5. 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.
  6. Sprinkle with coriander and serve.

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