Go Back
Spiced Tomato and Onion Shakshuka

Smokey Tomato and Onion Shakshuka

Shakshuka is a delicious and highly nutritious middle-eastern dish often served at breakfast, yet it’s hearty enough to be served as a light meal too. With my middle-eastern background this was a firm favourite growing up and now with my nutrition background, it’s still a firm favourite! With onions, tomatoes and red pepper as the main basis of this dish, it’s a fabulous way to eat your veggies at the start of the day.
Total Time 20 mins
Course Main Course
Cuisine Mediterranean


  • 4-6 eggs, preferably organic
  • 1 large onion, finely sliced
  • 4 cloves garlic
  • 2 sweet red pepper, finely sliced
  • 4-6 large Tomatoes, finely chopped or one 400g tin plum tomatoes
  • 1 tsp smoked paprika
  • 1 pinch cayenne pepper (optional)
  • olive oil
  • 1 tsp salt
  • 1 Small handful flat leaf parsley, finely chopped for garnish


  • Heat the oil in a large skillet or frying pan over a moderate heat and add the onions and garlic.
  • Cook for approximately 10 minutes, allowing them to “sweat” until they are soft, stirring to ensure it doesn’t stick or brown. 
  • Add the peppers along with the paprika and cayenne (if using) and cook for a further minute.
  • Now add the tomatoes, reduce heat and allow to gently simmer for approximately 10 mins, until the sauce has thickened slightly.
  • Gently crack the eggs on top of the tomato mixture around the pan and allow to cook. To speed this up, put a lid on the pan.
    Healthy Shakshuka


Shakshuka TIPS:
After 2 mins, cover the frying pan to allow the eggs to cook thoroughly on top yet keeping the yolk soft and runny
If you’re worried about cracking the egg, break it into a small cup or ramekin first and then gentle lower it onto the tomato mixture
Sprinkle with chopped parsley and serve your shakshuka warm, straight from the pan. It’s a great sharing dish!
Serving Suggestions:
Serve with chunky bread to mop up all the flavours!
Serve with simple green salad for a light meal.