Shakshuka

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This classic shakshuka is a vibrant middle-eastern dish that brings a wealth of colour and spice to the kitchen. A base of rich, hand-crushed tomatoes is gently simmered with aromatic caraway, cumin and smoky paprika, creating a deeply savoury sauce. Adding Swiss chard or spinach provides a boost of iron and texture, making this a nutritious option for those looking for a balanced, vegetable-heavy meal that does not compromise on bold flavours.

As a diabetes-friendly recipe, this one-pan wonder is high in lean protein and fibre, helping to maintain steady energy levels throughout the morning. It is a wonderfully versatile choice for a weekend brunch or a quick midweek supper. Serve it directly from the frying pan with a light dusting of fresh herbs for a communal, comforting meal that is as impressive as it is simple to prepare.

Ingredients for Shakshuka

3 tablespoons canola oil
2 medium yellow onions, chopped
1 large green pepper, cored, seeded, and chopped
1 large jalapeño chilli, cored, seeded, and chopped
7 garlic cloves, finely chopped
40 g de pasta de tomate
One 800g can whole peeled tomatoes, crushed by hand
1 hoja de laurel
2 1/2 tablespoons sugar
1 1/2 cucharadas de sal kosher
1 tablespoon sweet Hungarian paprika
1 cucharada de comino molido
1 1/2 cucharaditas de pimienta negra recién molida
1 teaspoon ground caraway
1/2 bunch Swiss chard, stemmed and chopped, or spinach
8 to 12 large eggs

How to make Shakshuka

Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.