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The Best Shakshuka with Vegetables and Poached Eggs – Ottolenghi-Inspired

This Ottolenghi-inspired shakshuka features poached eggs cooked in a rich tomato sauce with sautéed vegetables like zucchini, eggplant, and bell pepper. Spiced with cumin and paprika, it’s a bold, healthy one-pan meal perfect for breakfast, brunch, or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Breakfast, dinner, lunch
Cuisine: North African/ Middle Eastern
Calories: 300
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1 small zucchini diced
  • 1 small eggplant diced
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp chili flakes or harissa optional for heat
  • 1 can 400g crushed tomatoes
  • Salt and pepper to taste
  • 4 eggs
  • Fresh parsley chopped (for garnish)

Method
 

  1. Sauté the veggies: Heat olive oil in a large pan. Cook onion, bell pepper, zucchini, and eggplant for 8–10 minutes until soft.
  2. Add garlic and spices: Stir in garlic, cumin, paprika, and chili flakes. Cook for 1 minute.
  3. Simmer the sauce: Pour in crushed tomatoes. Season with salt and pepper. Let simmer for 10–15 minutes until thickened.
  4. Add the eggs: Make small wells in the sauce. Crack eggs into each well. Cover and cook 5–7 minutes until egg whites set and yolks stay runny.
  5. Garnish and serve: Sprinkle with fresh parsley. Serve hot with warm bread.