Shakshouka - Eggs poached in a spicy tomato sauce

Serves 3


  • 4 large ripe tomatoes (or 1 tin of whole or chopped tomatoes)
  • 1 red or yellow capsicum diced
  • 1 medium onion
  • 1 clove garlic, crushed
  • A little chilli to taste
  • 1/2 tsp cumin
  • 6-8 eggs
  • 1 loaf crusty bread, turkish bread or toast to serve


  1. Fry the onion in the pan.
  2. Once the onion has softened add the chilli and garlic and fry gently for 3 minutes.
  3. Add the cumin, allow to cook for about 1 minute so that the cumin releases its aroma.
  4. Add the tomatoes and cook for about 5 minutes.
  5. Add the capsicum.
  6. Now it's time to add the eggs.
  7. Make sure the mixture in the pan is moist enough to poach eggs.
  8. If not, simply add some water.
  9. Then crack the eggs into the pan and cook covered on a low heat until the eggs are cooked to your liking.
  10. Serve on the bread.