Tomato shakshuka

    20 min

    A very tasty and quick-to-make meal for one, but can be bulked up for two. I have seen many recipes for shakshuka which are normally eaten as a snack with bread, but I have tweaked them to make my own recipe for a healthy supper. Fresh herbs and gravy granules are optional depending on your taste preferences.


    Derbyshire, England, UK
    1 person made this

    Serves: 1 

    • 60g tagliatelle
    • 1/4 red onion, chopped
    • garlic olive oil
    • 1/2 tin chopped tomatoes
    • 1 to 2 tablespoons basil pesto
    • salt and pepper
    • fresh chopped basil
    • fresh chopped oregano
    • 1 tiny pinch gravy granules
    • 1 or 2 eggs

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Bring a pot of water to the boil, add tagliatelle and cook until tender with a bite at the centre, about 8 minutes.
    2. Meanwhile, fry onion in garlic olive oil. Add chopped tomatoes and basil pesto.
    3. Add sprinkle of salt and pepper, chopped basil and oregano. (Add pinch of gravy granules to counteract sweetness of tomatoes if required). Simmer for a couple of minutes.
    4. Make a hole in middle and break in eggs - heat until eggs are cooked. Place lid or plate on top to help yolks cook.
    5. Drain tagliatelle. Place on plate. Put shakshuka on top. Sprinkle with salt and chopped basil.

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