Shakshuka – Baked Eggs with Spiced Red Bell Pepper & Tomato Sauce


If you ask me out of the 3 meals in a day, which one I like the most? That would definitely undoubtedly be BREAKFAST.

I am a morning person. I can eat one whole sheep in the morning. Breakfast gives you a lot of energy to work, to play and to think throughout the day.

Then next question is, what kind of breakfast? Oh… That’s too many but I will painfully just list a few here. I wanted to list everything but that is going to be a never ending story. So, my breakfast list, here it goes:

  • Nasi lemak – Malaysian national breakfast. Fragrant coconut rice serve with sambal, fried anchovies, half of a hard boiled egg, 2 slices of cucumber. That’s it. By the way nasi lemak was listed as one of 10 most healthy international breakfasts in Time Magazine. See the page here
  • Roti canai – Pan fried layered crispy bread served with fish curry, dal and sambal. My kind. It’s my kind.
  • Noodles – Noodle toss with soy sauce and dark soy sauce served with wonton, char siu (sweet grilled pork) and pickled green chilli. Day and night thinking about it.
  • Vietnamese sandwich – whole pack of goodness. Sweet, savory, sour and hearty all pack in one.
  • Big Breakfast – sausage, bacon, baked beans, toast, running scrambled eggs and mushroom. Lately, my best discovery was cooking mushroom with miso paste. That’s heavenly.

What I am going to make today is a spiced up red pepper and tomato sauce with baked eggs. I learned it from a book and I thought this would be another great addition to my breakfast list and maybe your breakfast list too.

Shakshuka – Baked Eggs with Spiced Red Bell Pepper & Tomato Sauce for breakfast

This spiced baked eggs goes great with bread. The runny eggs, the earthy cumin, the slurpy red pepper and tomato sauce just will make your day.

Dig in to the runny egg yolk

Shakshuka –  Baked Eggs Spiced Red Bell Pepper & Tomato Sauce (serves 2)

Adapted from The Palomar Cookbook


  • 4 eggs
  • 1 red bell pepper, deseeded and cut into 1 cm strips then 1cm squares
  • 1 can of diced tomatoes
  • 1 medium onion, diced
  • 2 clove of garlic, chopped
  • 1 teaspoon of cumin
  • 1 teaspoon of sweet paprika
  • 1/2 teaspoon of red chilli powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of sugar
  • 1/2 teaspoon of ground black pepper
  • 2 tablespoon of vegetable oil
  • Chopped parsley and coriander for garnish (optional because sometimes you just couldn’t find herbs in your fridge and that’s why it’s optional)
  • Serve with bread


  1. Heat up your pan in low heat. Put in the oil. Add in the red bell pepper and onion. Cook until the pepper and onion turns soft and being slightly charred. This process will take approximately 10 minutes. 

  2. Add in the garlic. Fry until you smell the garlic fragrance and  don’t burn the garlic or else you will get bitter taste in your sauce.
  3. Add in the can of diced tomatoes, cumin, sweet paprika, red chilli powder and ground black pepper. Simmer under low heat for 25 minutes until you see the colour turns darker and the mixture slightly dry up. This shows that your red pepper and tomato sauce has transform. If you taste it, you will know that the taste just gets deeper and darker. Season with salt and sugar.
  4. Make 4 holes and crack 4 eggs in the red pepper and tomato sauce. Cover your pan with lid and continue to cook for about 4 minutes. You will see that the eggs will start turning to become half boiled egg. Once you see that, your breakfast is set.
  5. I don’t have the herbs on hand so if you do, garnish with herbs. Enjoy your day.

Dip your bread with runny egg yolks and spiced sauce

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