Breakfast of Champions

I learned how to make this dish when it was the Italian version “Eggs in Purgatory” which is a fantastic title. This version has a middle eastern bent with the flavours of the cumin and paprika and the kick of the harissa paste. It also has the added bonus of  having another fabulous title, “Shakshuka!” I don’t know what it means but I do feel very cool when I say it out loud.

This beautiful breakfast is a hit in my house. It is just as easy to make for one as it is to make for a crowd…just adjust the size of your pan and the amount of ingredients accordingly.

I’m a big fan of getting as many serves of vegetables as I can into my daily menu and breakfast is a great way to sneak in a couple extra. The lycopene in tomatoes has the added bonus of lowering the risk of heart disease. Best part is, it’s just as hearty as one of your old fashioned, all you can eat, big breakfasts but without all of the saturated fats and heavy kilojoule intake. Plus….it just tastes really, really good.

Enjoy xx



Print Friendly, PDF & Email


By October 3, 2014

  • Prep Time : 5 minutes
  • Cook Time : 20 minutes
  • Yield : 2



Heat a cast iron or heavy bottomed skillet over a medium heat. Add the extra virgin olive oil and warm in the pan then add the sliced onion and sauté until soft and translucent, around 5 minutes. Add the thinly sliced garlic and sauté for a further minute. Add the sliced capsicum and sauté for 5-7 minutes until softened.

Add the tomatoes and tomato paste to the pan and stir to combine. Add the harissa, spices and sugar and bring to a simmer. Crack the eggs one at a time on top of the tomato mixture making sure to space them evenly around the pan. Cover the pan and allow to simmer for another 10 mins until the eggs are cooked to your liking, making sure the sauce doesn't reduce and stick to the pan (or burn!).

I like to slice the turkish bread across the loaf, toast and then drizzle with some olive oil.

To serve place some tomato mixture into two bowls and then place two eggs on top of each. Scatter with the roughly chopped parsley and serve with the toasted turkish bread drizzled with extra virgin olive oil on the side.

You can easily double this recipe to serve 4, just use a bigger pan.

Enjoy xx

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

2 Responses to Shakshuka

  1. Greg Sabel

    Howdy! Do you use Twitter? I’d like to follow you if that would be okay. I’m definitely enjoying your blog and look forward to new posts.

    • karlyzac

      I sure do….there is a link on my home page.

Leave a Reply

Your email address will not be published. Required fields are marked *