Originating from North Africa, Shakshouka is a dish of baked eggs in a rich spicy sauce of tomatoes, peppers and onions. The sauce is prepared first, then fresh eggs are cracked and the dish is finished in the oven. The result is a really exciting way to eat eggs. I love my eggs runny and often I’ll swirl the yolk with the Shakshouka sauce and mop the whole thing up with some toasted bread. Delicious!

My version of Shakshouka is really simple and only uses a few ingredients. You’ll definitely need fresh eggs for this. Feel free to experiment and turn the recipe into your own. I didn’t add any spices but the Shakshouka sauce will do well with some cumin, paprika and cayenne. I also didn’t have any parsley lying around, but a sprinkle of finely chopped flat-leaf parsley on top would have completed the dish. Give this recipe a try for a twist on breakfast or for a relaxed lunch.

Ingredients (serves 2)

2 eggs per person

1 tin of chopped tomatoes

1 medium onion, finely chopped

1 medium red, orange or yellow capsicum, cut into small pieces

1-2 cloves of garlic, minced

1/2 tsp chilli flakes

Only a few simple ingredients are needed for this Shakshouka recipe.


1. On medium heat, sweat the capsicum, onions and chilli flakes in a pot with olive oil. Stir regularly to ensure that nothing burns. By sweating the vegetables, you should be slowly softening but not adding colour to them. This should take around 8-10 minutes.

2. Once the vegetables have softened, add the garlic and combine, cooking the mixture for another minute or two. The longer you continue to cook the vegetables, the softer and more incorporated they will be in the sauce. I personally like a chunky sauce with some texture, so I tend to undercook the vegetables a little.

3. Add the chopped tomatoes and season with salt and pepper. Mix everything together and allow the sauce to gently bubble away for about 2-3 minutes.

4. Transfer the sauce into an oven-safe baking dish. Using a spoon, make small indents into the sauce for the eggs. Crack the eggs on top of the sauce. I usually find it easier to crack the eggs individually into a small bowl and then pour the egg from the bowl over the sauce.

5. Place the baking dish into an oven pre-heated to 200C and bake until the eggs are cooked to your liking. Runny eggs take around 6-8 minutes.

6. To serve, lightly season the eggs with additional salt and pepper and drizzle with extra virgin olive oil.


– V



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