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Simple & quick shakshuka

Delicious with a slice of homemade bread!

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 people


  • 1 onion
  • 1 red bell pepper
  • 1 can chopped tomatoes
  • 3 cloves garlic
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp chilli flakes
  • salt and pepper
  • olive oil
  • 4 eggs
  • feta cheese
  • fresh coriander


  1. Preheat olive oil in a large pan. Add diced onion and pepper. Cook on medium heat until the onion turns golden.

  2. Add all spices together with crushed garlic and keep on cooking for another 2 minutes or so.

  3. Add a can of chopped tomatoes. Keep it on low to medium heat until it's warm throughout. Add salt and peppper to taste.

  4. If you're cooking this dish on an oven proof pan, then you can leave the dish in it and move onto the eggs. If your pan is not oven proof, then move the mixture into a baking dish like I did.

  5. Make 4 little dips into the sauce. Crack the eggs into each dip. Add a dash of salt and pepper. Place the dish into a preheated oven for 10-15 minutes until the egg whites are white but still a little jiggly.

  6. Serve with crumbled feta cheese and fresh parsley on top.