Shakshuka With Sweetcorn

  • 35 minutes
  • 4 servings
  • 230 calories


  • 2 garlic cloves (if you like onion, fry some as well)
  • 3 tbsp extra-virgin olive oil
  • 1 can (850 ml) whole plum tomatoes
  • 2 tbsp tomato paste
  • Sweet paprika
  • Ground cumin
  • 1 can (425 ml) sweetcorn
  • Salt, pepper, sugar
  • 4 eggs
  • 2–3 stalks of parsley



  1. Peel garlic and chop finely. Heat oil in a large skillet over medium-low heat. Fry garlic gently. Add tomatoes without juice and chop them coarsley with the spatula. Add tomato paste, ca. 1 tsp sweet paprika and 1/2 tsp ground cumin. Simmer for about 15 minutes. Pour off sweetcorn and add it. Let it simmer for five more minutes. Season with salt, pepper and a pinch of sugar.
  2. Gently crack eggs into skillet over tomatoes. Let them become firm on low heat while the skillet is partly covered. You want the egg yolk hard? Cover the skillet completely.
  3. Wash parsley, shake dry and chop coarsely. Decorate and serve.

11 g protein, 15 g fat, 12 g carbs

Recipe source:
Picture source: New York Times

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