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Coles

  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • High in protein
  • Over 4 serves veg or fruit

Fancy some soft poached eggs cradled in a peppery tomato stew for breakfast? Here’s how to make shakshuka, the Israeli dish that brunch lovers adore.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Shakshuka

Ingredients

  • 200g cherry truss tomatoes
  • 2 tbs olive oil
  • 1 red onion, thickly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 1 yellow capsicum, seeded, thinly sliced
  • 3 tsp Moroccan seasoning
  • 2 x 400g cans cherry tomatoes
  • 4 Coles Australian Free Range Eggs
  • 50g fetta, crumbled
  • Flat-leaf parsley leaves and mint leaves, to serve
  • Chargrilled sourdough, to serve

Nutritional information

Per serve: Energy: 1176kJ/281 Cals (14%), Protein: 14g (28%), Fat: 17g (24%), Sat Fat: 5g (21%), Carb: 15g (5%), Sugar: 14g (16%), Dietary Fibre: 7g (23%), Sodium 864mg (43%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Place the tomatoes on a baking tray and drizzle with half the oil. Season. Bake for 12-15 mins or until tomatoes begin to collapse. Set aside to cool slightly.

  2. Step 2

    Meanwhile, heat the remaining oil in a large frying pan over medium heat. Add the onion and capsicum and cook, stirring, for 5 mins or until onion softens. Add the Moroccan seasoning and cook for 30 secs or until aromatic. Add the canned cherry tomatoes and cook, stirring occasionally, for 10 mins or until the sauce thickens slightly. Season.

  3. Step 3

    Use a large metal spoon to make 4 indents in the tomato mixture. Crack an egg into each indent. Reduce heat to low. Cook for 8-10 mins or until the egg white is just set and the egg is cooked to your liking. Season.

  4. Step 4

    Sprinkle with crumbled fetta. Top with roasted tomatoes. Sprinkle with parsley and mint leaves. Serve with chargrilled bread.

Recipe tip

COOK. STORE. SAVE.
Use it up: Any leftover parsley, bread, fetta and tomatoes can be used to make this tomato and bread salad.

Shakshuka recipe

If you love a cafe brekkie or brunch, chances are you’ve tried or at least heard of shakshuka. A saucy, spicy tomato stew studded with perfectly runny poached eggs, it’s no wonder why this all-in-one breakfast dish is popular in Israel. Shakshuka is believed to have its origins in North Africa before being brought to Israel. It is a household staple there, as its key ingredients of tomatoes, eggs and capsicum are readily available all year round. While its flavours may seem complex, it’s actually a meal you can prepare in under 30 minutes using this easy shakshuka recipe. Today, shakshuka is not only eaten for breakfast, but is a perfectly acceptable meal for lunch or dinner. You can also serve it when you’re hosting family or friends for brunch. Try out this recipe for shakshuka today.

Getting your shakshuka eggs and sauce just right

Here are some tips for a successful baked eggs shakshuka:

  • If you’re not already seasoning your cast iron pan regularly, skip using it for this recipe and use a stainless steel pan instead. The acidic tomato sauce can react with the iron and make your shakshuka taste slightly metallic.
  • Before cracking in the eggs, remember to reduce the heat until the sauce thickens slightly.
  • To counteract some of the acidity from the tomatoes, add a little honey or sugar after the sauce has been reduced. Sweeten according to your liking.
  • You could transfer the pan of shakshuka with uncooked eggs into the oven, so the eggs can cook slowly and evenly. When the egg whites are just set, remove the pan from the oven.

Be creative with shakshuka variations

Shakshuka is a great one-pan dish that helps you use up whatever you have in the fridge and pantry in a tasty and vibrant way. Add in a combo of any two veggies, such as eggplant, zucchini, potatoes, broad beans, artichokes, kale or silverbeet, which all work well in the spicy tomato sauce. You could also throw in some chickpeas or lentils for some extra protein in your breakfast shakshuka. Olives, anchovies or capers can also be sprinkled in for extra flavour. To garnish, tear in parsley, mint or coriander for some freshness, and finish off with some fetta or natural yoghurt.

Now get cooking

Toast some of your favourite bread or warm up some pita to serve with the best shakshuka recipe. If this recipe has inspired you to cook baked eggs more often, check out these equally delicious recipes for Indian-style baked eggs and Mexican-style baked eggs. For other creative egg recipes, try these hash brown egg cups or salami egg cups.

FAQs

Shakshuka

Shakshuka
  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Ingredients
  • 200g cherry truss tomatoes
  • 2 tbs olive oil
  • 1 red onion, thickly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 1 yellow capsicum, seeded, thinly sliced
  • 3 tsp Moroccan seasoning
  • 2 x 400g cans cherry tomatoes
  • 4 Coles Australian Free Range Eggs
  • 50g fetta, crumbled
  • Flat-leaf parsley leaves and mint leaves, to serve
  • Chargrilled sourdough, to serve
    Description

    Fancy some soft poached eggs cradled in a peppery tomato stew for breakfast? Here’s how to make shakshuka, the Israeli dish that brunch lovers adore.

    Method
    1. Step 1

      Preheat oven to 200°C. Place the tomatoes on a baking tray and drizzle with half the oil. Season. Bake for 12-15 mins or until tomatoes begin to collapse. Set aside to cool slightly.

    2. Step 2

      Meanwhile, heat the remaining oil in a large frying pan over medium heat. Add the onion and capsicum and cook, stirring, for 5 mins or until onion softens. Add the Moroccan seasoning and cook for 30 secs or until aromatic. Add the canned cherry tomatoes and cook, stirring occasionally, for 10 mins or until the sauce thickens slightly. Season.

    3. Step 3

      Use a large metal spoon to make 4 indents in the tomato mixture. Crack an egg into each indent. Reduce heat to low. Cook for 8-10 mins or until the egg white is just set and the egg is cooked to your liking. Season.

    4. Step 4

      Sprinkle with crumbled fetta. Top with roasted tomatoes. Sprinkle with parsley and mint leaves. Serve with chargrilled bread.