Shakshouka – Spiced Tomato Sauce and Eggs

Some Sundays I wake up not wanting to do anything. I lay around, read the news, take another nap, wake up and before I know it its 1pm and my stomach is growling like mad.

Its times like these when I fully appreciate simple and quick meals. But knowing me – I’m not quite satisfied with any ol’ fried egg over toast. I ALWAYS want more…

This is when I turn to shakshouka – a spiced tomato sauce with poached eggs that hails from North Africa. The spices used in this dish are tantalizing and transport me a wonderful place where the food is as vibrant and rich as the cultures and languages it comes from.

And you want to know what the best part is? It only takes 15 mins to make! Hangry stomach – Be gone!

Ingredients for Shakshouka (Makes 1 Serving)

  • 1/2 tsp olive oil (divided in half)
  • 1/2 small onion (minced)
  • 1/4 bell pepper (minced)
  • 1 clove garlic (minced)
  • 1 can (14.5 oz) canned diced tomatoes
  • 1 tbsp tomato paste
  • 1/8 – 1/2 tsp cayenne powder (depends on how much spice you can handle! 1/2 tsp is equivalent to hot salsa)
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika powder
  • 1/8 tsp coriander powder
  • 1 bay leaf
  • 1/8 tsp sugar
  • 2 eggs
  • parsley (optional- garnish)

NOTE: You can add up to 3 eggs for this amount of sauce. If the sauce is too spicy, add some greek yogurt to dial down the heat and some added creaminess!

Step 1: Get your ingredients together!


Step 2: Mince your onions, bell pepper and garlic.


Step 3: Put your fry pan (I used a 9-inch fry pan) on the burner. Put it on medium-low heat. Add 1/4 tsp olive oil.


Step 4: Add your minced onion and garlic. Lower your heat slightly. Stir fry until light brown. Then add in your other 1/4 tsp olive oil. Add in your minced bell pepper. Stir fry until veggies are soft (~2-3 mins).


Step 6: Add in your diced tomatoes, tomato paste and spices. Stir and put a lid over it. Cook for 5-10 minutes until slightly thickened. Taste and season with salt and pepper to taste.




Step 7: Make two wells and crack your eggs in them.


Step 8: Put a lid over it and cook over medium-low heat for 2-3 mins for runny eggs. Longer if you don’t like it runny!



Step 9: Garnish with parsley and EAT with your fav. ezekial, whole wheat or high protein bread!


Nutrition & Macros per serving (Recipe makes 8 servings)

  • Calories: 268
  • Fat: 12.6 g
  • Carbs: 26.8 g
  • Protein: 16.5 g
  • Fiber: 7.7 g


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