Shakshuka

Spiced, saucy eggs with a Middle Eastern soul

Prep Time 20 min
Cook Time 35 min
Serving Size 4
Recipe Type Hob

Shakshuka is a warm embrace in a pan — a rustic dish where eggs are gently poached in a rich tomato base infused with garlic, cumin, paprika, and peppers. The sauce simmers down into a luscious blend of smoky, spicy, and tangy flavors, with feta crumbles and fresh herbs adding a creamy, refreshing lift. Believed to have originated in North Africa before becoming a breakfast staple across the Middle East, Shakshuka’s appeal lies in its comforting simplicity. Served with crusty bread, it transforms into a meal that is at once hearty, healthy, and deeply satisfying at any time of day.

Ingredients

Base Sauce
4tbsp olive oil
1 medium onion – finely chopped
1 red bell pepper – diced
4 ripe tomatoes – chopped (or 1 can – 400g crushed tomatoes)
1 tbsp tomato paste (optional)
1 tsp ground cumin
1 tsp sweet paprika
½ tsp chili flakes or 1 small green chili – chopped
Salt and pepper – to taste
1 tsp sugar (optional)
Browned Garlic Nibs
4–5 large garlic cloves – finely chopped (not minced or crushed)
2 tsp olive oil or ghee
3–5 fresh eggs
Optional Toppings
50g feta cheese – crumbled
Handful of chopped coriander
Sprinkle of za’atar or sumac

Method

Heat 2 tsp olive oil or ghee in a small pan on medium-low.
Add chopped garlic and gently fry, stirring often.
Cook until they turn golden brown and crispy (about 2–3 mins). Do not burn.
Add onions, bell pepper and sauté for 5–6 minutes until soft.
Add the cumin, paprika, chili flakes and stir well.
Add tomatoes and tomato paste. Cook down for 10–12 mins on medium heat until thickened.
Add salt, pepper, and sugar (if needed).
Make small wells in the sauce and crack eggs into them.
Cover and cook on low for 5–7 mins until egg whites set, yolks stay runny.
Crumble over feta.
Finish with fresh coriander and a pinch of sumac.