Tomato and Pepper Pan with Egg

Shakshuka is an aromatic one-pan dish from Israeli and North African cuisine. The combination of stewed tomatoes, peppers, spices, and poached eggs makes this simple dish a true classic.

Traditionally, shakshuka is served directly in the pan and eaten with flatbread or baguette. It's perfect for breakfast or brunch, but tastes just as good as a light lunch or dinner.

Ingredients (for 2–3 servings)

1 onion

2 red peppers

3 tbsp olive oil

1 can chopped tomatoes (400g)

1 tsp paprika powder

1 tsp cumin

4 eggs

1 handful fresh parsley

Salt

freshly ground black pepper

Baguette or flatbread for serving

Preparation

1. Prepare vegetables

Peel the onion and cut into fine cubes.

Wash and core the peppers, then cut them into small cubes or strips.

2. Sauté vegetables

Heat olive oil in a large pan.

Sauté the onion in it over medium heat for 2–3 minutes until translucent.

Add the bell pepper pieces and sauté for another 4–5 minutes until slightly softened.

3. Prepare tomato sauce

Add the chopped tomatoes to the pan.

Add paprika powder, cumin, salt, and pepper.

Mix everything well and simmer gently for 10–12 minutes until the sauce has thickened slightly.

4. Add eggs

Using a spoon, make four small indentations in the tomato sauce.

Crack each egg individually into a small bowl and carefully slide it into an indentation.

Cover the pan with a lid and let the eggs set for 5–7 minutes, until the egg whites are firm and the yolks are still slightly runny.

5. Serving

Finely chop the parsley and sprinkle it over the shakshuka.

Serve directly from the pan and enjoy with fresh flatbread or baguette.