Easy Shakshuka Recipe

Cherry Blossom Season Kyoto


Shakshuka is everywhere, I see it on menus, people rave about it and there are pictures all over Instagram of it. I have been making a baked eggs recipe for some time, usually, a Mexican spiced version inspired by Thomasina Miers so having a go at shakshuka was high on my to try out list. So here’s my easy shakshuka recipe.

It originates from North Africa but is a favourite breakfast in Israel. Shakshuka is poached eggs in a spicy, smoky sauce, sometimes sprinkled with feta cheese and served with pitta bread. The flavour comes from peppers, tomatoes, cumin and paprika.

cooked in a heavy skillet style pan, traditionally, but a non-stick one will do. Take it off the heat and place it on the table (on a heatproof mat) so everyone can help themselves. I served it with mashed up avocado, but yoghurt, feta, or even sour cream will work.

You don’t have to roast the peppers, but it will take the dish from great to amazing. I did mine the night before, whilst doing other things, but they can be done as you prep everything else or you can buy them already roasted in jars.

Shakshuka Recipe


  • 2 red peppers roasted
  • 2 yellow peppers roasted
  • 2 tbsp olive oil
  • 3 medium-sized shallots
  • 4 garlic cloves crushed
  • 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tbsp tomato puree
  • 1 tsp sugar
  • 2 tins tomatoes
  • 1 handful of chopped coriander
  • salt and pepper to season
  • 8 free-range eggs
  • 100g feta (optional)
  • yoghurt/ sour cream/avocado
  • pitta bread

Serves 4 Prep> 20 mins Cook> 20 mins (plus roasting of peppers 40mins)

  1. Roast the peppers. Place the peppers in a baking tray with 1 tbsp of oil, season and ensure all the peppers are covered. Roast at 150ºC fan or 170ºC conventional oven for 40 mins.
  2. Add the oil to a skillet/non-stick pan on medium heat. Add the onions and allow to cook for a couple of minutes stirring occasionally.
  3. Once the peppers are cool, chop them and add to the pan with the garlic, cumin, smoked paprika, tomato puree and sugar. Allow to cook for 4 minutes, adding a splash of water if it is sticking.
  4. Add the tinned tomatoes and stir well. Season with salt and pepper to taste. Add the coriander and check the consistency. It needs to be wet enough to poach the eggs but not have lots of excess liquid.
  5.  Crack the eggs into the sauce, spreading it out evenly, you might find a cup helpful to do this. You might need to separate the sauce into two pans to fit all 8 eggs in.
  6. Add a lid and allow to poach for around 5 minutes, until the whites are cooked and the yolks are still runny. You can baste them using some of the liquor to ensure they are cooking evenly. If using add the feta cheese when the eggs are cooked.
  7. Put the pan on the table with the accompaniments and enjoy.



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