Fridge Friend Recipes
Tomato and Pepper Shakshuka with Lemon recipe
A punchy tomato and pepper pan dish with eggs gently baked into the sauce and finished with a squeeze of lemon.
30 min · Medium · Middle Eastern Jump to method
Ingredients
- 350g Tomatoes
- 2 Bell Peppers
- 4 Eggs
- 1 Lemon
- to taste Salt
- to taste Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 174 kcal |
| Protein | 9.4 g |
| Carbohydrates | 14.2 g |
| Fat | 8.8 g |
| Saturated fat | 2.6 g |
| Fibre | 4.1 g |
| Sugar | 9.6 g |
| Sodium | 310 mg |
Why this works
A relatively light, vegetable-rich egg dish with moderate protein, modest fat and naturally low sugar; sodium can vary significantly depending on added salt.
Vitamin C rich. Bell peppers, tomatoes and lemon contribute a strong amount of vitamin C, supporting immune function and iron absorption.
Source of complete protein. Eggs provide high-quality protein and key nutrients such as vitamin B12 and choline.
Potassium and antioxidants. Tomatoes and peppers add potassium and carotenoids such as lycopene and beta-carotene, which support overall cellular health.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Let the oven come fully up to temperature before you start the sauce, so the eggs cook promptly and evenly once the dish goes in. A properly heated oven should feel steady rather than still warming up.
- Cook the chopped peppers and tomatoes in a frying pan until softened and saucy.
Keep the pan over a medium heat so the vegetables soften without catching on the base; if any dark patches appear, lower the heat and add a splash of water. You are aiming for collapsed peppers and tomatoes that have thickened into a glossy, spoonable sauce rather than a dry fry-up.
- Season with salt and black pepper, then stir in lemon juice.
Add the seasoning in small pinches and taste after each addition, as the lemon will sharpen the flavour and make the salt seem stronger. Stir the juice through off the heat so the sauce stays bright and does not reduce too aggressively.
- Make small wells in the sauce and crack in the eggs.
Make each well deep enough to hold the egg white in place, but not so deep that you scrape the pan bottom and disturb the sauce. Crack the eggs into a small bowl first if you want to avoid shell fragments and broken yolks.
- Transfer to the oven and bake for 8–10 minutes until the eggs are just set.
Bake on the middle shelf and watch for the whites to turn opaque with only a slight wobble around the yolks; that is the cue to stop before they overcook. If the sauce is very hot when it goes in, begin checking at 7 minutes, as the eggs will set quickly.
- Serve hot.
Serve immediately while the whites are tender and the yolks are still soft, since the residual heat will keep cooking them on the table. Let the sauce settle for a minute before spooning so it holds together rather than running everywhere.
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