NORTH AFRICA / MOROCCO

Spiced tomato shakshuka

A bright, comforting pan of tomatoes, sweet pepper and gently set eggs. Serve warm with bread to scoop up the richly spiced sauce.

◷ 25 minutes✳ Easy♡ Save for later (preview)

WHAT YOU'LL NEED

Ingredients.

Gather everything before you begin. Tick each item as you prepare it.

Quantities are a starting guide for home cooking. Adjust seasoning and portions to taste.

LET'S GET COOKING

Let the tomato and pepper sauce reduce until rich before adding the eggs.

Warm the olive oil in a wide pan over medium heat. Add the onion and pepper; cook until softened.
Stir in the garlic, cumin and paprika for 30 seconds.
Add the tomatoes, season and simmer for 10–12 minutes until thickened.
Make four small wells in the sauce. Crack an egg into each well.
Cover and cook gently until the whites are set and yolks are cooked to your liking. Finish with herbs.

A FEW GOOD DETAILS

Small choices can make a home-cooked dish feel personal.

GUSTORA KITCHEN NOTES

KEEPING & LEFTOVERS

The tomato-pepper sauce can be made ahead and refrigerated for up to 3 days. Add and cook the eggs just before serving.

Food safety note: cool and refrigerate promptly; reheat leftovers thoroughly.

A QUICK NUTRITION GUIDE

Approximate values per serving. Actual nutrition varies with ingredients, brands and portion sizes.

285kcal

16gProtein

19gCarbs

16gFat

Editorial estimates only — not laboratory analysis or medical nutrition advice.