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Spicy Capsicum Shakshuka

Eggs cooked in a rich, spicy tomato and capsicum sauce makes a simple but satisfying breakfast
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, brunch
Cuisine: Middle Eastern
Keyword: baked eggs, capsicum, shakshuka
Servings: 2 people
Calories: 347kcal


  • ½ tbsp olive oil
  • 140 g red onions
  • 140 g red capsicum
  • 3 cloves garlic
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp sweet paprika
  • 400 g tinned diced tomatoes
  • 2 tsp tomato paste
  • ½ tsp dried chilli flakes
  • 4 large eggs
  • fresh flat-leaf parsley- roughly chopped
  • goats cheese or feta (optional)
  • bread or pita (optional)


  • Heat the olive oil in a large frying pan over medium high heat.
  • Add the red onions and capsicum, season generously with salt & pepper and fry for 3-4 minutes
  • Add the garlic and spices. Cook for a further 4 minutes or until the capsicum and onions have softened
  • Add the diced tomatoes, tomato paste and chilli flakes. Turn the heat down to medium and gently simmer for 10 minutes or until the sauce has thickened
  • Create small wells in the sauce for each egg. Gently break the eggs into each 'well'. Cover the pan with a lid and leave to simmer for 6-10 minutes depending on how runny you prefer your eggs.
  • Remove from heat, crumble the cheese over the top and add a handful of freshly chopped parsley.
  • Serve in the pan with a side of bread for mopping up the sauces


Calories: 347kcal
Carbs: 33.3g | Fat: 15.4g | Protein: 19.1g