If you’re on a bit of a health-kick, making sure you get a nutritious breakfast is essential. Eggs – naturally high-protein with loads of good vitamins – have been found to keep you fuller for longer than things like cereal or toast.

Shakshuka, a skillet of eggs cooked in a spicy tomato sauce, is traditionally from North Africa, but the dish is gracing Instagram accounts everywhere now.


Tom Kerridge’s version, from his book Lose Weight For Good, is a perfect way to start the day, and very simple to make. Crack on…

(© Cristian Barnett/PA)
Tom’s shakshuka breakfast eggs (© Cristian Barnett/PA)
(© Cristian Barnett/PA)
Print Recipe
Nutrition Facts
Shakshuka breakfast eggs
Amount Per Serving
Calories 349 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 350mg117%
Sodium 986mg43%
Potassium 1271mg36%
Carbohydrates 33g11%
Fiber 8g33%
Sugar 17g19%
Protein 20g40%
Vitamin A 4117IU82%
Vitamin C 167mg202%
Calcium 335mg34%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Shakshuka breakfast eggs

You’ll never want boring fried eggs again.
Cook Time30 minutes
Course: Breakfast, Brunch
Cuisine: North African
Servings: 2
Calories: 349kcal
Author: Tom Kerridge


  • Medium non-stick frying pan (that has a lid)


  • 1 tsp light olive oil
  • 1 red onion finely slice
  • 1 large red pepper cored, deseeded and diced
  • 1 large green pepper cored, deseeded and diced
  • 4 garlic cloves finely sliced
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 2 tsp hot smoked paprika
  • a pinch of flaky sea salt
  • 800 g chopped tomatoes
  • 4 medium free-range eggs
  • 50 g half-fat feta
  • a handful of coriander leaves roughly chopped
  • freshly ground black pepper


  • Heat the oil in a medium non-stick frying pan (that has a lid) over a high heat. Add the onion and cook for two minutes, then add the peppers and garlic and cook for a further four minutes. If the veg begin to stick, add a splash of water to the pan.
  • Stir in the cumin, cinnamon, paprika and salt and cook, stirring, for about 30 seconds, until the spices become fragrant. Tip in the tinned tomatoes, stir to combine and lower the heat. Simmer for 10–15 minutes until the sauce thickens slightly.
  • Make four small wells in the tomato sauce for your eggs. Crack an egg into each well and place a lid on top of the frying pan. Leave the eggs to cook for five minutes or until the whites are just set.
  • Crumble the feta over the surface and finish with the chopped coriander and a grinding of pepper. Serve straight from the pan.


Calories: 349kcal | Carbohydrates: 33g | Protein: 20g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 350mg | Sodium: 986mg | Potassium: 1271mg | Fiber: 8g | Sugar: 17g | Vitamin A: 4117IU | Vitamin C: 167mg | Calcium: 335mg | Iron: 7mg

Lose Weight For Good: Full-Flavour Cooking For A Low-Calorie Diet by Tom Kerridge is published by Absolute.

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