Go Back
Persian Shakshuka Eggs
5 from 2 votes

Persian Shakshuka

This shakshuka recipe is a Persian inspired breakfast consisting of eggs, tomatoes and onion sauteed with tumeric
Prep Time5 mins
Cook Time15 mins
Course: Breakfast
Cuisine: Persian
Keyword: breakfast, eggs, omelette
Servings: 2
Calories: 310kcal
Author: Ayeh
Pin Print


  • 4 eggs
  • 3 ripe roma tomatoes chopped into cubes
  • 1 brown onion diced
  • 1 ½ teaspoon ground turmeric
  • 2 tablespoon extra virgin olive oil
  • Sea salt and pepper


  • Fry onion in 1 tablespoon of the olive oil in a large pan on medium heat
  • Once onions have become translucent, add turmeric and fry for 5 minutes to release aromas. At this point, you will need to add the remaining olive oil
  • Add tomatoes, season with salt and pepper and fry together until tomatoes are cooked
  • Gently crack all eggs in the pan, keeping yolks intact.  Season with salt and pepper and place the lid on
  • After 3-4mins check to see if eggs are cooked to your liking (I personally like the yolk kept runny).  If you see uncooked egg whites, use your spatula and poke holes to speed up the cooking process
  • Serve with some crusty bread and enjoy :)


Calories: 310kcal | Carbohydrates: 14g | Protein: 13g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 137mg | Potassium: 677mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2013IU | Vitamin C: 30mg | Calcium: 83mg | Iron: 3mg