Fridge Friend Recipes
Creamy Tomato Jar Sauce Shakshuka with Cheese recipe
A comforting skillet of eggs gently poached in a rich tomato sauce, finished with melted cheese and buttery toast for scooping. It is a speedy, satisfying brunch or light meal with plenty of warmth and flavour.
25 min · Easy · Middle Eastern Jump to method
Ingredients
- 20g Butter
- 30g Tomato Paste
- 400g Jar of sauce
- 4 Eggs
- 80g Cheese
- 4 slices Bread
- 100 ml Water
- 1 Onion
- 2 cloves Garlic
- 1 tsp Ground cumin
- 1 tsp Paprika
- 10g Fresh coriander
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 646 kcal |
| Protein | 28 g |
| Carbohydrates | 52 g |
| Fat | 34 g |
| Saturated fat | 15 g |
| Fibre | 7 g |
| Sugar | 13 g |
| Sodium | 1040 mg |
Why this works
A hearty, protein-rich brunch-style dish that is fairly high in calories, saturated fat and sodium due to the cheese, butter and jar sauce, but it also provides useful fibre and micronutrients from the onion, garlic, tomatoes and herbs.
Protein from eggs and cheese. Provides a solid amount of protein per serving, supporting satiety and muscle maintenance.
Tomato-based antioxidants. Tomato paste and jar sauce contribute lycopene, plus vitamin C and potassium from the tomato and onion base.
Higher saturated fat and salt. Butter, cheese and ready-made sauce raise saturated fat and sodium, so this is best enjoyed in moderation.
Method
- Melt the butter in a large frying pan over a medium heat.
Keep the butter at a steady medium heat so it foams without browning; if it starts to smell nutty too quickly, lower the heat to stop the milk solids catching.
- Stir in the tomato paste and cook for 1 minute until it darkens slightly and smells sweet.
Stir constantly and watch for the paste to deepen to a brick-red shade around the edges, which means the raw acidity has cooked out and the flavour will turn sweeter.
- Add the jar of sauce and 100 ml water, then bring to a gentle simmer. Cook for 5 minutes until slightly thickened.
Let the sauce just tremble rather than boil vigorously, so it reduces evenly and does not splatter; if it looks too loose after 5 minutes, give it another minute uncovered.
- Make 4 small wells in the sauce and crack an egg into each one. Cover with a lid and cook for 4–6 minutes, until the whites are set but the yolks are still soft, or longer if you prefer firmer eggs.
Crack each egg into a small cup first, then slide it into the well to avoid breaking the yolk; keep the lid on so the tops set from the steam rather than the base overcooking.
- Scatter the cheese over the top and leave for 1 minute to melt.
Use a cheese that melts smoothly and sprinkle it in an even layer, not a thick mound, so it turns glossy without forming a heavy lid over the eggs.
- Toast the bread and serve alongside the shakshuka for dipping.
Toast the bread until the edges are crisp and the centre is still a little tender, which helps it soak up the sauce without turning soggy too fast.
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