Spiced Tomato & Bell Pepper Shakshuka

Name: Spiced Tomato & Bell Pepper Shakshuka
Total time: 25 min
Yield: 2 people
Ingredients: 1 tbsp Olive Oil; 1 medium White Onion; 1 medium Red Bell Pepper; 2 cloves Garlic; 1 tbsp Tomato Paste; 1 tsp Paprika; 4 medium Tomatoes; 4 whole Eggs; 1.7 oz Akawi Cheese; 2 slices Wholewheat Bread

VegetarianUnder 30 MinsOne-Pot • StovetopBreakfast • Brunch

Easy

25min

320kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A vibrant, one-pan breakfast featuring eggs gently poached in a spiced, savory stew of fresh tomatoes and bell peppers.

There is nothing quite like a warm, bubbling pan of Spiced Tomato & Bell Pepper Shakshuka to start the day. This classic Middle Eastern and North African dish is beloved for its rich, fragrant tomato sauce and perfectly poached eggs. By utilizing fresh vegetables, this Spiced Tomato & Bell Pepper Shakshuka builds a deep, sweet, and savory flavor profile that transforms simple morning ingredients into a restaurant-quality meal. The foundation of the sauce relies on slowly caramelizing the onions and bell peppers, allowing their natural sugars to emerge before introducing the warmth of paprika and the rich concentration of tomato paste. The fresh tomatoes break down to create a rustic, chunky stew that cradles the eggs as they gently poach to your desired doneness. What makes this Spiced Tomato & Bell Pepper Shakshuka particularly special is the addition of salty, melting cheese scattered over the top just before serving, providing a creamy contrast to the bright acidity of the sauce. Paired with a few slices of toasted bread to mop up every last drop of the spiced tomato gravy and runny egg yolk, this dish is not just a meal, but a comforting morning ritual that will leave you completely satisfied.

Ingredients

1 tbsp Olive Oil
1 medium White Onion (finely chopped)
1 medium Red Bell Pepper (diced)
2 cloves Garlic (minced)
1 tbsp Tomato Paste
1 tsp Paprika
4 medium Tomatoes (roughly chopped)
4 whole Eggs
50 g Akawi Cheese (about ⅓ cup crumbled)
2 slices Wholewheat Bread (for dipping)

Instructions

1
Place the skillet over medium heat and add the olive oil.
2
Add the diced white onion and red bell pepper to the pan, sautéing for about 5-7 minutes until softened and slightly sweet.
3
Stir in the minced garlic, paprika, and tomato paste, cooking for 1 minute until highly fragrant.
4
Fold in the chopped tomatoes and reduce the heat to medium-low. Let the sauce simmer for 10 minutes until it thickens into a rich stew.
5
Use a spoon to make four small wells in the tomato sauce, then carefully crack the eggs into each well.
6
Cover the skillet and let it simmer for 5-8 minutes, or until the whites of the eggs are set but the yolks are still runny.
7
Remove from the heat and sprinkle the crumbled akawi cheese over the top so it slightly melts into the warm sauce.
8
Serve immediately straight from the pan, accompanied by toasted slices of wholewheat bread for dipping.

Chef's Tips

•If the sauce thickens too quickly before the eggs are cooked, stir in a splash of water to loosen it up.
•For extra flavor, lightly toast your bread in a separate pan with a tiny bit of butter or olive oil.

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Recipe By

Kitchen Buddy Chef