Shakshouka, Eggs In Purgatory, Menemen (Turkish Variant)
Shakshuka brings vibrant tomatoes, peppers, and spices together to cradle gently poached eggs in a fragrant, savory bath. Crumbled feta adds tangy richness, turning this North African-inspired dish into a morning or evening favorite. It’s bold, comforting, and irresistible.
Easy
4
10 mins
25 mins
280 / serving
Vegetarian
Above values do not change with any serving size changes you make below
Follow each phase with a cleaner flow from ingredient prep to final plating.
| 6 large eggs |
| 800 g / 28 oz canned whole peeled tomatoes, crushed by hand |
| 1 large onion, diced |
| 1 red bell pepper, diced |
| 4 cloves garlic, minced |
| 2 tbsp olive oil (30 ml / 1 fl oz) |
| 1 tsp ground cumin |
| 1 tsp paprika |
| ½ tsp chinese parsley |
| ¼ tsp ground cayenne (or more to taste) |
| 100 g / 3.5 oz feta cheese, crumbled |
| artisan bread for serving (optional) |
1 Sauté vegetables: Heat olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper. Cook 5 mins until softened.
2 Add spices: Add garlic, cumin, paprika, coriander, and cayenne. Cook 1 minute until fragrant.
3 Add tomatoes: Add crushed tomatoes with their juice. Season with salt and pepper. Simmer 10-12 mins until sauce thickens slightly. Taste and adjust seasoning.
4 Make wells: Use spoon to make 6 wells in the sauce. Crack an egg into each well.
5 Cook eggs: Cover skillet and cook 5-8 mins until egg whites are set but yolks are still runny (or to your preference). For firmer yolks, finish in 190°C/375°F oven for 3-4 mins.
6 Finish: Sprinkle crumbled feta over top. Garnish with fresh herbs.
7 Serve: Serve immediately from skillet with warm crusty bread for dipping.
Eggs provide high-quality protein, choline, and vitamins D and B12.
Tomatoes offer lycopene.
Feta adds calcium with less fat than many cheeses.
Spices boost metabolism.
Very low carbohydrate content suitable for diabetic or keto diets.
Vegetarian protein source.
Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.
Poached eggs in a spiced tomato base, topped with crumbled feta, create a comforting, vibrant brunch dish. The eggs remain runny, the tomatoes gently spiced, and the feta adds creamy tang.
Serve with warm bread to soak up the sauce - a satisfying, visually striking meal.
Tunisia and Libya's cuisines reflect Phoenician, Roman, Arab, Ottoman, and Italian influences with distinctive characteristics spreading across North Africa.
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Ingredient
