Shakshouka is one of my favourite special breakfast meals to make. Essentially it is eggs poached in a tomato sauce with chilli peppers, onions and spices. So delicious!
I love eggs for breakfast and this shakshouka is an amazing way to enjoy them for breakfast that is a little different than your standard scrambled, poached or fried ways!
For those who may not have heard of a Shakshouka before - it is a popular meal in Morocco, Libya, Algeria, Egypt and Tunisia - and essentially it is eggs poached in a tomato sauce with chilli peppers, onions and spices.
If you are after another special breakfast then check out this Yummy Chorizo and Eggs Scramble or you can find one from this Gluten Free Dairy Free Breakfasts collection.
- Bacon - I use shortcut bacon as it has less fat/
- Red capsicum
- Red onion
- Organic chopped tomatoes
- Moroccan spice - you can buy from the store or make your own Moroccan spice.
- Chilli flakes
- Fresh parsley - but you can use dried parsley if you have fresh parsley available
- Dukkah - this is optional but I highly recommend it.
- Olive Oil
- Sea salt & pepper
Please see the recipe card for quantities.
Even though this recipe is fancy and takes a bit longer than most breakfasts to make, it is still fairly easy to make.
You first cook the bacon and then aside. Then cook the garlic, onion and capsicum. Then you add the bacon back in with the tinned tomatoes and spices. Then cook on a lower heat for 15 minutes.
Once the mixture has cooked, you make four wells and then add the eggs and cook until the egg whites have cooked. You want to make sure the egg yolks are runny but the eggs whites have cooked through Then you serve with the dukkah and parsley.
The key to make this recipe is a success is to make sure you have cooked the eggs whites properly but not over cook them.
When you see that the egg whites are mostly opaque but the egg yolks have risen slightly.
Also, make sure that you use good quality organic tinned tomatoes.
For more healthy breakfast recipes, check out:
Chocolate Banana Quinoa Breakfast Bowl
Lastly, if you make these chicken wings I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes
- 14 oz bacon approximately 4 slices short cut bacn
- 2 ½ tablespoons olive oil
- 4 eggs I used organic eggs
- 1 red capsicum sliced into small strips
- ½ red onion chopped
- 2 garlic cloves minced
- 14 oz tomatoes tinned, organic, chopped preferably
- 2 teaspoons Moroccan spice
- ⅙ Chilli flakes you can add more if you can handle it
- Fresh parsley roughly chopped
- Dukkah I used a pistacchio dukkah mix
- ½ teaspoon sea salt
- ½ teaspoon Pepper
- Add ½ tablespoon olive oil to a fry pan on medium high heat , add bacon and cook until browned and crispy. Set aside on a plate covered with paper towel to drain the fat.
- Heat another fry pan (large) on medium heat and add the remaining 2 tablespoons of olive oil and saute the onion, garlic and capsicum with a sprinkle of sea salt for 3-4 minutes or until the onion and capsicum start to soften. Add the bacon, tomatoes, Moroccan spices and chilli flakes, stir and cover with a lid and cook on low heat for 15 minutes, stirring occasionally.
- Make four wells in the mixture with a spoon and crack an egg into each well and sprinkle with salt and pepper. Cover again and cook on low heat until the egg whites are cooked, but the egg yolks are gooey.
- To serve, sprinkle with some fresh parsley and dukkah
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