Fridge Friend Recipes
Orange and Tomato Egg Shakshuka recipe
A vibrant pan of eggs gently cooked in a tangy tomato and orange juice sauce, finished with coriander and lime. It is bold, fragrant and perfect for brunch or supper.
25 min · Medium · Middle Eastern Jump to method
Ingredients
- 4 Eggs
- 3 Tomato
- 100ml Orange Juice
- 15g Coriander
- 1 Lime
- 1 tsp Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 153 kcal |
| Protein | 11.7 g |
| Carbohydrates | 11.4 g |
| Fat | 8.5 g |
| Saturated fat | 2.5 g |
| Fibre | 2.2 g |
| Sugar | 8.7 g |
| Sodium | 113 mg |
Why this works
A moderately light, protein-rich dish with relatively low carbohydrate and sodium content, though it contains some natural sugar from the orange juice.
High-quality protein. Eggs provide complete protein plus useful micronutrients such as vitamin B12 and selenium.
Vitamin C and antioxidants. Tomatoes, orange juice, lime and coriander contribute vitamin C and protective plant compounds, which support immune function and iron absorption.
Watch the natural sugar. The orange juice raises the recipe’s sugar content, even though most of it is naturally occurring rather than added sugar.
Method
- Heat a frying pan over medium heat and add the chopped tomato with the orange juice.
Keep the pan at a lively medium heat so the tomatoes soften without catching; you want the fruit to release juices and form a glossy, loose base rather than browning on the bottom.
- Simmer for 8-10 minutes until the mixture thickens into a sauce.
Look for the sauce to reduce by about a third and turn jammy around the edges, with no watery pool left in the pan. If it is still thin after 10 minutes, raise the heat slightly rather than extending the time too long.
- Season with black pepper, then make small wells in the sauce and crack in the eggs.
Stir the pepper through just before adding the eggs so it perfumes the sauce evenly, then make wells deep enough to hold each egg without the white running into the centre. Crack the eggs into a small cup first if you want cleaner placement and fewer broken yolks.
- Cover and cook until the egg whites are set and the yolks are still soft.
Keep the lid on and reduce the heat to low once the eggs go in, so the steam sets the whites gently while the yolks stay creamy. Check after about 4 minutes and stop as soon as the whites are opaque, with just a slight wobble in the centres.
- Scatter over chopped coriander and finish with lime juice before serving.
Add the coriander off the heat so it stays bright green and fresh-tasting rather than wilting into the sauce. Finish with the lime juice at the very end and taste once before serving, as the acidity can sharpen the dish quickly.
Other Orange Recipes
Orange Cream Tomato Pasta
20 min · Silky pasta tossed in a bright orange-scented cream sauce with sweet tomato and a generous savoury finish from cheese. Light, comforting and a little unexpected, it makes a cheerful lunch or supper.
Tangy Tomato and Orange Glazed Pumpkin
40 min · Sweet pumpkin roasted in a glossy orange and tomato glaze with a sharp vinegar finish. Bright, sticky and ideal as a side or light vegetarian main.
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