Poached Egg in Spicy Capsicum Tomato Sauce (Shakshuka)

By July 16, 2018July 10th, 2020Breakfast/Brunch, Vegetarian/Vegan
Poached Egg in Spicy Capsicum Tomato Sauce, SHAKSHUKA by cooking meals for one

The richness of these middle eastern flavours known as “SHAKSHUKA” do satisfy the pallet for breakfast, lunch or dinner



Prep time

8 Minutes

Cooking time

20 Minutes


  • 1 tablespoon olive oil 
  • 1 tablespoon butter
  • 1 eschallot chopped
  • 1 tablespoon chopped red capsicum
  • 1 tablespoon chopped green or yellow capsicum
  • 1 teaspoon Sriracha  Sauce
  • ½ teaspoon cumin seeds
  • ½ teaspoon smoked paprika
  • ½ cup chopped tomatoes
  • 1 egg
  • Himalayan salt and freshly ground black pepper


  • Sliced green onion or parsley leaves


  • Heat oil and butter in a small fry pan, heat over low to medium heat until butter melts
  • Add the onion, and cook for 1-2 minutes
  • Add the capsicums and garlic and stir while cooking until they are totally softened (3-4 minutes)
  • Add the Sriracha sauce, cumin and paprika and cook for 1-2 minutes, 
  • Add tomatoes to the mixture, reduce heat and simmer for 8-10 minutes, until it breaks down to a sauce consistency. You may need to add a little water if it starts to dry out
  • Add the egg to the centre of mixture, cover and cook until egg is still runny and whites are cooked (2-4 minutes)
  • Garnish with sliced green onions and serve with crusty slice of toast

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