Shakshuka (North African Poached Eggs) - Capital Area Food Bank
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Shakshuka (North African Poached Eggs)

By Oscar June 6, 2019

190 calories | 13g carbs | 11g fat (3g sat fat) | 10g protein | 300mg sodium | 4g fiber | 7g sugar  per serving

Serves 6 for $5.08


  • 1 (28 ounce) can diced tomatoes
  • 4 eggss
  • 1 tablespoon oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 garlic cloves
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • ½ teaspoon of salt
  • ¼ teaspoon of pepper
  • Optional: ¼ teaspoon cayenne pepper or ½ teaspoon of Cajun spice


  1. Add chopped onions, peppers, and garlic to a heated oil in a large pan over medium heat, stirring occasionally until soft.
  2. Add in tomatoes and spices and bring to a simmer for 5 minutes until the tomatoes are very tender (or cook to desired texture).
  3. Form wells in the sauce and break eggs directly into the wells.
  4. Cover for 5-10 minutes depending on how runny you like your eggs. Make sure that all the egg whites have formed. Serve warm.


Eat with a spoon, with a while wheat pita, or serve over brown rice.

Optional Fresh Herbs:

Garnish with fresh cilantro or parsley.

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