Eggs Poached in a Tomato and Pepper Stew

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 35

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

This recipe for the famous dish shakshoukah is a demonstration of the North African infatuation with cooked salads. The sauce in which the eggs are poached is great to make ahead because the longer it sits, the more the flavours develop.



  1. Slice off the tops of the roasted peppers, discard the seeds and cut the flesh into 2cm/¾in strips.
  2. With a sharp knife, cut a cross in the skin of each tomato, then put them in a heatproof bowl and cover with boiling water. Leave to stand for 2–3 minutes or until the skins have split, then drain. Plunge into cold water to stop them cooking, then peel off the sk