Air Fryer Egg Shakshuka
A simple, protein-packed Middle Eastern egg dish made in the air fryer. Fresh tomatoes and green chillies cook alongside eggs in about 25 minutes with minimal cleanup.
Ingredients
- 4 eggs
- 3 medium tomatoes (finely chopped)
- 2 green chillies (finely chopped)
- 2 pinches black pepper powder
- 2 pinches cumin powder
- Salt to taste
- Oil spray
Instructions
- Prep. Wash and finely chop the tomatoes and green chillies. After chopping the tomatoes, squeeze out as much excess liquid as possible to prevent a watery shakshuka.
- Preheat. Preheat the air fryer to 200°C (400°F) for 2 minutes.
- Layer the base. Line the air fryer basket with baking paper and apply a light coat of oil spray. Spread the chopped tomatoes and chillies in an even layer. Use a spoon to make four small wells in the mixture.
- Add the eggs. Carefully crack one egg into each well. Sprinkle black pepper, cumin, and salt evenly over the top.
- Air fry. Lower the temperature to 190°C (380°F) and cook for 10 to 14 minutes. Check at 10 to 12 minutes for soft yolks, or cook the full 14 minutes for fully set yolks.
- Serve. Garnish with fresh cilantro and serve immediately with toasted bread, roti, pita, paratha, or rice.
Notes
- Removing excess liquid before cooking is the most important prep step. It keeps the base from turning watery.
- This dish does not hold well. Get it on the table straight from the air fryer.
- Leave out the green chillies and season with just salt and pepper at the table.
Nutrition
Calories: 190kcal