Discover our delicously easy Shakshuka. Perfect for your weekend brunch!
30 min
Serves 4 people


  • 4 medium eggs
  • 4 cloves of garlic, finely chopped
  • 3 tbsp oil (suitable for cooking at high temperatures)
  • 2 red bell peppers, sliced
  • 2 green bell peppers, sliced
  • 2 tins of tomatoes
  • 1 onion, finely chopped
  • 1 tbsp tomato puree
  • 1 handful fresh coriander, roughly chopped
  • 1 handful fresh parsley, roughly chopped
  • ½ tsp cumin
  • ½ tsp cayenne pepper
  • Salt and pepper to taste


Step 1

Heat the oil in a large, covered pan at a medium-high temperature. Sauté the onion and peppers and season with salt and pepper. Add the garlic and sauté for 2 more minutes. Sprinkle in the cumin and cayenne pepper, add the tomato puree and cook until the puree begins to break down.

Step 2

Stir in the tinned tomatoes and add a splash of water. Let it simmer uncovered for 10 minutes, to allow some of the water to evaporate (add more water if the sauce becomes too thick).

Step 3

Stir in the fresh herbs. Using the back of a spoon, make 4 small wells in the sauce and break the eggs into the wells. Cook with the lid on for 10 minutes, until the eggs set.

Step 4

Take the lid off the pan for the last 4 minutes so the excess liquid can evaporate. Once reduced, your Shakshuka is ready to serve and enjoy!

We recommend to serve with spinach, crumbled feta and/or natural yoghurt, to your own taste.

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