Air fryer recipe · Breakfast
Baked Shakshuka Tin
Eggs set into a thick, spiced tomato base and baked until the whites are firm. A tin bake with the flavour of shakshuka and no soupy simmering.
- 20 minTotal time
- 175°CAir fryer
- 2Serves
- Contains eggDiet
Nutrition per serving
- 150kcal
- 11.1 gprotein
- 9.4 gcarbs
- 7.7 gfat
- 2.3 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- egg3
- tomato1 cup thick puree
- onion1/2 cup finely chopped
- garlic2 cloves minced
- paprika1 tsp
- cumin1/2 tsp
Method
Build the base
Stir the tomato puree, onion, garlic, paprika and cumin into a thick sauce, not a thin liquid. A thick base holds the eggs in place and will not turn watery, so the whites set cleanly instead of spreading.
Spread
Press the sauce into an oiled tin in an even layer about a finger thick. A steady depth all over means the sauce heats evenly and gives each egg a firm bed so it does not sink to the bottom.
Set an early bake
Air fry the sauce on its own at 175°C for 5 min so it firms up and warms through. A pre-set base stops the raw eggs from sliding around, and the warm sauce helps them start cooking the moment they go in.
Add eggs
Make three shallow wells in the warm sauce with the back of a spoon and crack an egg into each one. The wells cradle the eggs so the yolks sit centred and the whites do not run across the whole tin.
Air fry
Air fry at 175°C for 12 min until the whites are fully opaque and set with no clear raw patches. For a firmer yolk, leave it a little longer and check that the centre is no longer runny.
