Bell Pepper and Tomato Shakshuka

5 from 5 votes
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people
Calories 110 kcal


  • 4 piece Fresh red peppers
  • 150 g Cherry tomatoes
  • 1 medium sized Fresh shallot
  • 1 tbsp Rapeseed oil
  • 150 g Feta cheese
  • 1 Star anise
  • 200 ml Vegetable broth
  • 4 Eggs
  • 1 bunch Parsley
  • 0,5 tsp Yellow curry powder
  • Salt and pepper
  • Paprika powder with


  • Wash the peppers, cut in half, core and cut into small pieces. Wash and halve the tomatoes, peel the shallot and cut into small pieces, heat the rapeseed oil in a pan and fry the vegetables briefly. Add the star anise, pour in the vegetable stock and simmer for about 20 minutes. Crumble the feta cheese under the vegetables, season with curry powder, salt and pepper.
  • Eggs until soft (or hard) in boiling water, boil, rinse, let cool a little, peel and cut in half. Pluck the parsley leaves from the stems and roughly chop. Arrange the pepper and tomato shakshuka on plates, garnish with eggs and parsley.
  • Or the classic: use a tablespoon to make a small hollow in the pan, break the eggs and let them slide into the hollow. Sprinkle with paprika powder. Close the pan lid and let the eggs shock.


Serving: 100gCalories: 110kcalCarbohydrates: 2.3gProtein: 4.3gFat: 9.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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