Shakshuka With Red Peppers And Cumin Recipe

Name: Shakshuka With Red Peppers And Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons; or harissa; 2 teaspoons tomato paste; 2 large red peppers, cut into 1/4-inch / 0.5cm dice (2 cups / 300 g in total); 4 cloves garlic, finely chopped; 1 teaspoon ground cumin; 5 large, very ripe tomatoes, chopped (5 cups / 800 g in total); canned are also fine; 4 large free-range eggs, plus 4 egg yolks; 1/2 cup / 120 g labneh or thick yogurt; Salt

Servings: persons

2 tablespoons olive oil
2 tablespoons
or harissa
2 teaspoons tomato paste
2 large red peppers, cut into 1/4-inch / 0.5cm dice (2 cups / 300 g in total)
4 cloves garlic, finely chopped
1 teaspoon ground cumin
5 large, very ripe tomatoes, chopped (5 cups / 800 g in total); canned are also fine
4 large free-range eggs, plus 4 egg yolks
1/2 cup / 120 g labneh or thick yogurt
Salt

1
Heat the olive oil in a large frying pan over medium heat and add the
2
or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
3
Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons, or harissa, 2 teaspoons tomato paste, and more.

Yes, Shakshuka With Red Peppers And Cumin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shakshuka With Red Peppers And Cumin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions