Shakshuka

Name: Shakshuka
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 tbs Olive Oil; 2 chopped Red Onions; 1 finely chopped Red Chilli; 1 clove Garlic; Chopped Coriander; 800g Cherry Tomatoes; 1 tbs Caster Sugar; 4 Eggs; Spinkling Feta

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive Oil1 tbsp
Red Onions2
Red Chilli1
Garlic1 clove
Coriander
Cherry Tomatoes800 g
Caster Sugar1 tbsp
Eggs4
Feta

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	179 kcal
Protein	9.1 g
Fat	7.9 g
of which saturates	1.7 g
Carbohydrate	16.8 g
of which sugars	11.1 g
Fibre	3.8 g
Salt	0.3 g

Worked out from the 98% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
2
Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.