Easy Shakshuka Recipe

I say 'easy shakshuka recipe', but shakshuka is a pretty easy dish to make in general. In any case, it's a delicious crowd pleaser and a brunch staple that's perfect to whip up the morning after a night out.

This shakshuka recipe serves one to two people, depending on how many eggs you're using. I also served mine with Greek yoghurt and coriander, but feel free to add your own extras. Merguez sausage goes with it super well, if you can source it. And feta cheese adds a nice salty tang when crumbled into shakshuka.

Whatever your extras, don't forget the side of crusty bread. Here, I've served mine with some homemade sourdough.

You can also see how I make this on my YouTube channel:

Ready? Let's go.


4 cloves of garlic, chopped
1 onion, chopped
1 red bell pepper, chopped
1 medium (or mild) chilli, chopped
A good dash of extra virgin olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tin tomatoes (whole or chopped)
Pinch of salt
Freshly-cracked black pepper
2–4 eggs
Greek yoghurt and chopped coriander (to serve, optional)


1. Over a medium heat, sauté the garlic, onion, pepper and chilli for a couple of minutes, until starting to soften.

2. Sprinkle over the paprika and cumin, stirring to incorporate, and add the tomatoes. If you're using whole tinned tomatoes, break them down with your spatula.

3. Season to taste with salt and black pepper, cover, and lower the heat a little. Simmer for 20 minutes, or until the peppers are soft and the mixture thick.

4. Use your spatula to make wells in the shakshuka, and then crack an egg into each well. Cover again and cook for about eight minutes, until the eggs are just set but the yolks are still runny (or longer if you prefer harder eggs).

5. Remove from the heat, place a spoonful of Greek yoghurt and a handful of chopped coriander on top, and serve while hot.

Enjoy, and have fun.


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