Eggs and Capsicum Peppers in Tomato Sauce
This hearty, delicious dish of Eggs and Capsicum Peppers in Tomato Sauce is easy to make and flavorful. Make it in 30 minutes and serve with crusty bread.
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This colorful dish is inspired by the hearty classic Easy Authentic Shakshuka. Although it is fairly similar to the traditional shakshuka, I decided to add some fresh capsicum peppers to give it a refreshing and crunchy twist. Shakshuka is a common Middle Eastern/northern African dish of poached eggs in tomato sauce, peppers, onions, and garlic, usually spiced with cumin, cayenne pepper, and paprika.
This recipe is normally had for breakfast but it can also be eaten at any time of the day and it is usually served with easy soft flatbread or light gluten-free focaccia bread.
Why You Should Try This Recipe
- The ingredients for this recipe are pretty straightforward and can be found at supermarkets and other grocery stores.
- This egg, tomato, and capsicum pepper meal is great if you are looking for a simple vegetarian-friendly breakfast or dinner.
- You can adjust the seasoning to suit your taste.
- It is ready in 30 minutes.
Eggs and Capsicum Peppers in Tomato Sauce Ingredients
- Tomato: You will need chopped tomatoes for this. You can use canned chopped tomatoes or chopped fresh tomatoes for this recipe.
- Red, green and yellow bell peppers: Use fresh bell peppers for this recipe.
- Tomato purée: The puree gives an extra lift to the tomatoes in the recipe.
- Onion: Red or white onions would work fine for this recipe
- Garlic: Use 1-2 cloves
- Eggs: Fresh, free-range eggs are the best for this recipe.
- Cumin and paprika: These spices give flavor to the recipe
- Salt to taste
- Vegetable oil: You can also use another flavorless oil, such as sunflower or canola oil.
- Feta: For a delicious cheesy flavor.
- Parsley: for garnishing.
Tips and Substitutions
- Oven: If you do not want to use a hob or stovetop, you can make the Shakshuka in the oven. Make sure the pan is oven-proof. This traditional dish can also be made in a clay pot.
- Extras: To fully personalize your dish, try adding extras. Some options include feta cheese, greens, lime, and yogurt.
- To serve: Try serving your dish with pita bread, challah or naan bread.
How to Make Eggs and Capsicum Peppers in Tomato Sauce
- To start this recipe, first heat the oil on low/medium heat. Once the oil is hot, add the onions and garlic and cook for a few minutes. Add the cumin and cook further for another minute.
2. Add the tomato puree and cook on medium heat for 1 minute.
3. Pour in one can of tomatoes and stir. Bring the mixture to a boil then leave to simmer on low heat for 10 minutes. Season to taste with salt and pepper.
4. Add half of the chopped capsicum peppers and stir. Cook for a few minutes.
5. Next, make wells within the dish and crack each egg into a well. Add the remaining peppers. Cook for 5-7 minutes or until the eggs are set but still soft.
6. Sprinkle with feta and parsley and serve with crusty bread!
Recipe FAQs
Yes. Shakshuka can be made in the oven.
You can serve shakshuka with crusty bread, pita bread, challah or naan bread. Some other popular sides to serve with shakshuka include hummus, grits, roasted potatoes or salads.
Some extras to add to shakshuka include feta cheese, yoghurt, greens and dried lime.
More Delicious Egg Recipes
Eggs and Capsicum Peppers in Tomato Sauce
Equipment
- Pan
- Chefs knife
Ingredients
- 1 can tomato chopped
- ½ red bell pepper chopped
- ½ green bell pepper chopped
- ½ yellow bell pepper chopped
- 3 tablespoon of tomato purée
- ½ onion chopped
- 1-2 cloves garlic crushed
- 4 eggs
- ¼-1/2 teaspoon cumin
- ¼-1/2 teaspoon paprika
- Salt to taste
- vegetable oil a splash
- Feta
- parsley to garnish roughly chopped
Instructions
- Heat oil in a pan on a low/medium heat. Add garlic, onions and to the pan and sauté for a few minutes. Add cumin, paprika, salt and pepper to taste. Stir and cook for 1 minute.
- Then, add tomato purée and stir for 1 minute. Pour the tomatoes into the pan and stir. Bring to a boil and leave to simmer for 10 minutes (adjust the seasoning if necessary).
- Add a few bell peppers and stir. Create 4-5 wells and carefully crack an egg into each well.
- Add the remaining bell peppers. Cover the pot and cook for 5-7 minutes, until the eggs are set but soft.
- Sprinkle with feta, parsley and serve with crusty bread.
Notes
- Oven: You can make the Shakshuka in the oven if you do not want to use a hob or stovetop.
- Extras: Try adding extras to fully personalize your dish. Some options you can add include feta cheese, greens, lime and yogurt.
- To serve: Try serving your dish with pita bread, challah or naan breadÂ
