Easy tomato, capsicum and onion shakshuka

An easy and traditional shakshuka for breakfast, lunch or dinner. Source: Getty Images

This is an easy (and heart-healthy) breakfast recipe. However, the simple combination of tomatoes simmering with onions, garlic, fragrant spices and poached eggs makes this a nourishing dish you can enjoy at any time of the day.

Known by its more traditional name, shakshuka, this meal is a classic in the Middle East and North Africa. There are many variations of the shakshuka, but this recipe tries to keep as close to the well-known version as it can.

Serves 6


  • Olive oil
  • 1 medium onion, diced
  • 1 capsicum, seeded and diced
  • 4 garlic cloves, finely chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • pinch of chilli powder
  • 2 x 400g tins whole peeled tomatoes
  • 6 large eggs
  • 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 onion and capsicum and cook for 5 minutes or until onion becomes translucent.
  2. Add garlic and spices and cook an additional minute.
  3. Pour tomatoes into the pan and break down using a large spoon. Season with salt and pepper and bring sauce to a simmer.
  4. Use your large spoon to make small wells in the sauce and crack eggs into each well. Cover pan and cook for 5-8 minutes, or until eggs are done to your liking.
  5. Garnish with coriander and parsley.
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