How to make Shakshuka

How to make Shakshuka

Senior Food Editor Lucy Kelly shows how you can make this spicy Middle Eastern-inspired dish.



5 SmartPoints® per serve
Prep time: 10 minutes | Cook time: 15 minutes
Serves: 4



1 tsp olive oil
1 red capsicum, seeded, finely chopped
800g can diced tomatoes
2 tsp dried chilli flakes
4 eggs
½ cup fresh flat-leaf parsley leaves
4 regular wholemeal pita bread (68g)


Step 1

Heat 1 teaspoon olive oil in a large non-stick frying pan over medium heat. Add the capsicum and cook, stirring, for 5 minutes or until tender. Add the tomato and chilli flakes and bring to a simmer. Cook, uncovered, for 10 minutes or until the mixture begins to thicken slightly. Shakshuka


Step 2

Season with a little salt and pepper. Using the back of a wooden spoon, make 4 small, evenly spaced indentations in the tomato mixture. Carefully crack an egg into each hole. Cook, covered, for 5 minutes or until the egg whites are cooked through and the yolks are still soft. Shakshuka


Step 3

Remove frying pan from heat and scatter over the parsley leaves. Serve immediately with grilled wholemeal Lebanese bread. Shakshuka