Braised Eggs (Shakshuka)
Prep time
Cook time
Total time
A brunch favourite this dish of braised eggs in a tomato pepper sauce (more commonly known as shakshuka), is a delicious and simple dish.
Recipe type: Breakfast
Cuisine: Middle Eastern
Serves: 2
  • 1 tablespoon of olive oil
  • 1 red & 1 orange pepper, finely diced
  • 2 cloves of garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoons tomato purée
  • pinch sea salt
  • 1 x 400g tin or carton of chopped tomatoes
  • 4 free-range eggs
  • handful of parsley
  • 1 teaspoon sumac (optional)
  1. Heat the oil in a large frying pan.
  2. Add the peppers and cook over a medium heat for 10 minutes until the vegetables soften.
  3. Add the garlic, spices, tomato puree and salt and stir for a minute or so.
  4. Next add the chopped tomatoes, stir, bring to a simmer and leave to cook for another 10-15 mins to allow the sauce to thicken. Taste and adjust seasoning if necessary
  5. Turn the heat down to a gentle bubble. Make 4 wells in the sauce and crack an egg into each one. If you've got a lid for your frying pan pop it on top, if not you can use an upturned similar sized frying pan. The eggs will take about 10 minutes to poach. Don't let the pan get too hot or the yolks will over cook.
  6. Remove the pan from the heat, and rest for a few minutes, before topping with freshly chopped parsley and a sprinkle of sumac. Gently spoon into serving bowls, adding any sides that you fancy.
  7. Recipe easily scales up!
You can also add onion. If so add at the start, and saute for at least 10 minutes, till completely softened.
Recipe by Natural Kitchen Adventures at