If you love eggs for breakfast, and you’re a fan of everything spicy, then this shakshuka is for you! Filling and satisfying, yet pretty low on the calories. Ha ha - like I ever really take notice of that when I’m making recipes. Have you seen my brisket sandwich with saute potatoes and coleslaw coming in at a little under 1200 calories? (It’s delicious by-the-way 😋). Low calorie or not, this is a great weekend brunch.
We start by frying up onions, peppers, garlic and chilli.Then we add in tinned tomatoes, a little sugar, paprika, Cajun spice, Chipotle, cumin and a little salt and pepper. Let that bubble away for 10 minutes or so to thicken up.
Once it’s thickened, make 4 hollows in the sauce, using a spoon, and crack an egg into each. Then simmer for another 4-5 minutes, until the eggs are cooked to your liking. Serve the dish as it is, or if you like to go crazy with the toppings like I do, sprinkle with red onion, sliced avocado, chilli flakes, fresh coriander and drizzle with sweet chilli sauce and sour cream. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). This post was first published in March 2016. Updated August 2021 with extra photos, video and housekeeping. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
