Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It’s easy, healthy and takes less than 30 minutes to make.

Serves 5

30 minutes



  • 5 Zenag Eggs
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 red capsicum , seeded and diced
  • 4 garlic cloves, finely chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • ¼ tsp chili powder
  • 1 whole peeled tomatoes
  • salt and pepper, to taste
  • 1 small bunch fresh coriander, chopped
  • 1 small bunch fresh parsley, chopped


  1. Heat olive oil in a large sauté pan on medium heat. Add the chopped capsicum and onion and cook for 5 minutes or until the onion becomes translucent.
  2.  Add garlic and spices and cook an additional minute.
  3.  Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon.
  4. Season with salt and pepper and bring the sauce to a simmer.
  5. Use your large spoon to make small wells in the sauce and crack the eggs into each well.
  6. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  7.  Garnish with chopped coriander and parsley. Enjoy!