Can I prepare this ahead?

The tomato sauce can be prepared the day before; crack the eggs in when you are ready to eat.

How long does it keep?

Leftovers keep in the fridge for 1–2 days and often taste even better reheated in the pan.

Can I substitute ingredients?

A little harissa works instead of sweet paprika for more heat.

Fast cuisine

Shakshuka

Name: Shakshuka
Prep time: 10 min
Yield: 2-3 people
Cuisine: Marokko
Ingredients: 1 red pepper; 1 onion; 2 cloves of garlic; 2 tbsp olive oil; 1 can of diced tomatoes (400 g); 2 tbsp tomato paste; 4 eggs; 1 teaspoon sweet paprika powder; 1/2 tsp cumin; 1 pinch of chili flakes, optional; Salt; pepper; optional: 2 tbsp chopped parsley; optional: bread for serving

2-3 people · Fast cuisine

Shakshuka is spicy, warm and just right when you want to make something real from just a few ingredients. The tomato sauce carries the eggs, some bread is included and a pan dish is on the table that simply leaves you full and satisfied.

Timing

Preparation: 10 minutes
Pan: 15-18 minutes
Total: approx. 25-30 minutes

Estimated nutrition

per serving · Calculated for 3 servings.

Energy: ≈ 245 kcal
Protein: ≈ 11.7 g
Carbohydrates: ≈ 11 g
Fat: ≈ 15.7 g

Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Quantity assumptions and ingredient mapping

1 red pepper · ≈ 150.0 g
1 onion · ≈ 100.0 g
2 cloves of garlic · ≈ 6.0 g
2 tbsp olive oil · ≈ 27.3 g
2 tbsp tomato paste · ≈ 30.0 g
4 eggs · ≈ 200.0 g

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

1 red pepper
1 onion
2 cloves of garlic
2 tbsp olive oil
1 can of diced tomatoes (400 g)
2 tbsp tomato paste
4 eggs
1 teaspoon sweet paprika powder
1/2 tsp cumin
1 pinch of chili flakes, optional
Salt
pepper
optional: 2 tbsp chopped parsley
optional: bread for serving

Instructions

Chop the peppers, onions and garlic into small pieces.
Heat olive oil in a large pan and fry onion and peppers for 4-5 minutes.
Briefly roast the garlic, tomato paste, paprika powder, cumin and optionally chili flakes.
Add the chopped tomatoes, season with salt and pepper and let everything simmer for 10 minutes.
Use a spoon to make 4 small wells in the sauce and break in the eggs.
Cover the pan and let the eggs set for 5-7 minutes until the whites are firm.
Sprinkle with parsley and serve directly with bread.