Shakshuka (eggs in spiced tomato sauce)
Works in the UK and the US. This version uses US words and measures (stove, cups, °F); the UK version uses hob, grams and gas marks. · UK version of this page
Eggs gently cooked in a pan of peppers and spiced tomatoes, popular across North Africa and the Middle East – sauce-making and cooking eggs until set.
- Serves 4
- About 40 min
- Stove
- Best for: Grades 6–8 (ages 11–14)
- Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 red or yellow bell peppers
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 2 cans of diced tomatoes (14 oz)
- 4 large eggs – contains eggs
- 2 tbsp fresh parsley, chopped
- 4 slices of whole wheat bread, or flatbreads, to serve – contains wheat or gluten
Cup measures are approximate – weighing is more accurate. Need a different amount? Use the recipe finder to change the servings.
Equipment
- chopping board
- chef's knife
- garlic crusher
- can opener
- large skillet with a lid
- wooden spoon
- small cup
- ladle
Safety first
- Wash your hands with soap for at least 20 seconds, tie back long hair and put on a clean apron.
- Ask about allergies before anyone cooks or tastes. This recipe contains: wheat or gluten, eggs.
- Wash your hands after cracking eggs.
- Carry knives pointing down, put them down flat, and never leave one in the dishwater.
- Turn pan handles inwards and keep the area around the stove clear.
Allergens: Wheat (and other grains with gluten), Eggs. Some brands may also contain sesame, soy, milk. Always read every label and ask about allergies before anyone cooks or tastes.
Method
- Peel and slice the onion, cut the peppers into thin strips and crush the garlic.
- Teacher-led: Heat the oil in the pan over medium heat and cook the onion and peppers until soft and sweet. (8 min)
- Teacher-led: Stir in the garlic and spices for 1 minute. (1 min)
- Teacher-led: Open the cans carefully, add the tomatoes and simmer until the sauce is thick. (10 min)
- Teacher-led: Make 4 dips in the sauce with the back of the ladle. Crack each egg into the cup first (to catch any shell), then slide it into a dip. Wash your hands.
- Teacher-led: Cover and cook gently until the egg is set all the way through, with no runny egg left. (9 min)
- Scatter with chopped parsley and serve from the pan with bread for dipping.
What this recipe teaches
Knife skills: the claw grip, Shallow frying and stir-frying, Boiling and simmering, Cooking eggs safely, Presenting food. Steps marked “Adult” are always done by an adult; steps marked “Teacher-led” are done by an adult for primary-age children and closely supervised for older students.
Nutrition per serving
| Calories | 280 |
|---|---|
| Total fat | 13.5 g |
| Saturated fat | 2.8 g |
| Sodium | 453 mg |
| Total carbohydrate | 28.3 g |
| Dietary fiber | 7.8 g |
| Total sugars | 10.4 g |
| Protein | 13.1 g |
Worked out from the raw ingredients (optional ones and pinches not counted) using USDA FoodData Central – SR Legacy (SR28, 2018). Brands vary – check labels.
MyPlate food groups in this recipe: Vegetables; Grains; Protein Foods. Learn about MyPlate.
Curriculum links
- FCS 8.2: “Demonstrate food safety and sanitation procedures.”
- FCS 14.3: “Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.”
Try the interactive lesson
Step by step: a quick safety check, questions graded by Classfern, timers for each cooking step, then an honest look at how it went – a teacher or parent judges the cooking, and learners rate their own work. Photos of the finished dish stay at home.
Use the code your teacher gave you – never your name. Progress is kept on this device.