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.
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)
Instructions
- Sauté the veggies: Heat olive oil in a large pan. Cook onion, bell pepper, zucchini, and eggplant for 8–10 minutes until soft.
- Add garlic and spices: Stir in garlic, cumin, paprika, and chili flakes. Cook for 1 minute.
- Simmer the sauce: Pour in crushed tomatoes. Season with salt and pepper. Let simmer for 10–15 minutes until thickened.
- 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.
- Garnish and serve: Sprinkle with fresh parsley. Serve hot with warm bread.