These Shakshuka Eggs are the best ever and perfect for a lazy weekend brunch or a delicious dinner. We have the simple recipe and video tutorial to show you how.

Boy oh boy, are you in for a treat today! We only recently discovered Shakshuka Eggs and they are our latest addiction. The recipe is tomato-based and involves baking the eggs in the sauce.

There are a number of versions that you can make and we include baked beans and mushrooms with ours. Today’s recipe is super simple and is perfect served with crusty bread.

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Shakshuka Eggs Ingredients

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Makes about 4-6 servings

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, chopped
  • 2 cans (14 oz.- 400g each) diced tomatoes
  • 2 tbsp (30g) tomato paste
  • 1 tsp chili powder
  • one tsp ground cumin
  • 1 tsp paprika
  • chili flakes, to taste
  • 1 tsp sugar
  • salt and freshly ground black pepper
  • 6 eggs
  • fresh parsley/cilantro for garnish

How To Make Shakshuka Eggs Video Tutorial

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Are you ready to learn how to make Shakshuka Eggs in Tomato Sauce? Ella from Home Cooking Adventure is on standby.

She can’t wait to step you through how to get the best possible result. To see her in action, click Play above now ^

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Shakshuka Eggs In Tomato Sauce Recipe

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1. Heat olive oil in a  12 inch (30cm) frying pan over medium heat. Add onion and cook for about 5 minutes until the onion begins to soften. Stir in garlic.

2. Add red bell pepper and continue to cook for 5-7 minutes over medium heat until softened

3. Stir in tomato paste and diced tomatoes and add all the spices and sugar.  Season with salt and pepper and allow to simmer over medium heat for 10-15 minutes until it starts to reduce.

4. Adjust the seasonings according to your tastes, add more chili flakes for a spicier sauce or sugar for a sweeter one.

5.  Crack the eggs over the tomato mixture, one in the middle and 5 around the edges of the pan. Cover the pan and simmer for 10-15 minutes, or until the eggs are cooked.

6. Garnish with fresh parsley or cilantro and serve with crusty bread or pita.

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