Healthy food with Michelle: shakshuka eggs

Michelle Bridges' shakshuka.

Michelle Bridges' shakshuka. Photo: Armelle Habib



This is a great, hearty breakfast meal, particularly if you have a few ripe tomatoes lying around. Cook and serve this dish in a small cast-iron skillet to avoid making a mess.

4 large ripe tomatoes or 410g can chopped tomatoes


1 tbsp olive oil

¼ brown onion, diced

1 small jalapeño chilli, sliced

½ small green capsicum

1 tsp paprika

1 tsp ground cumin

salt and pepper, to taste

2 free-range eggs

1 tbsp flat-leaf parsley, finely chopped

If using fresh tomatoes, blanch them for 3 minutes, then peel, seed and chop them, and set aside. Over a medium flame, heat oil in skillet, add onion and cook until transparent. Add chilli and green capsicum, and cook for 4 minutes. Add tomatoes, paprika and cumin, and cook for 5 minutes, allowing mixture to reduce. Add salt and pepper to taste. Make 2 small depressions in mixture and crack eggs into them. Cover and cook until eggs are done. Sprinkle over parsley and serve in skillet.


Food preparation and styling by Vicki Valsamis. Props and surfaces from

From: Sunday Life