Turkish eggs (Shakshuka)

Eggs-actly the breakfast you need right now.

  • 25 mins cooking
  • Serves 4
  • Print
This traditional Turkish breakfast of a smoky tomato sauce with poached eggs is only made better with some grilled haloumi on the side.
Looking for more vegetarian dishes with eggs?


Turkish eggs
  • 1 1/2 tablespoon olive oil
  • 1 brown onion (200g), sliced thinly
  • 1 red capsicum (350g), sliced thinly
  • 400 gram canned diced tomatoes
  • 1/4 teaspoon dried chilli flakes
  • 1/4 teaspoon sweet paprika
  • 1 cup (280g) greek-style yoghurt
  • 1 clove garlic, crushed
  • 4 eggs


Turkish eggs
  • 1
    Heat oil in a large frying pan over medium-high heat; cook onion and capsicum, stirring, 10 minutes or until softened and well browned. Stir in tomatoes, chilli and paprika; season to taste.
  • 2
    Combine yoghurt and garlic in a small bowl; season to taste.
  • 3
    Make four small indents in capsicum mixture with the back of a spoon. Break one egg into a cup; slide egg into an indent. Repeat with remaining eggs. Cook, covered, over medium heat 6 minutes or until egg whites are set.
  • 4
    Serve with garlic yoghurt.


You can serve the dish topped with crumbled persian fetta instead of the yoghurt mixture.

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