Shakshouka means ‘a mixture’ in Egyptian, Tunisian, Libyan Arabic. A traditional meal cooked all over the middle east, for me it’s an ‘anytime of the day one pot meal’, I serve it for friends on the weekend when we’re all hanging out. Served with some warm bread, it’s a perfect start to the day.

Serves 2, prep time 20 minutes, cooking time 20-25 minutes

2 tbsp olive oil
1 diced red onion
2 garlic cloves, chopped
1 sliced red pepper
1 sliced yellow pepper
1 tsp cumin
1 tsp chilli powder
1 tsp paprika
1 tsp turmeric
2 cans cherry tomatoes
1 tsp tomato purée
½ tsp sugar
5 free-range eggs

Crumbled feta cheese, chopped parsley, sliced black olives and warm flatbreads

Heat the olive oil over a medium heat. Add the onion and sauté for a few minutes.
Add the peppers, garlic and cook for five minutes until soft.
Add a little water to the pan, so the vegetables don’t burn.
Next, stir in the spices. Pour in the cherry tomatoes and tomato purée, season and gently simmer for 10-15 minutes.
Taste the sauce, add a pinch of salt or sugar if required.
Make five small wells in the tomato sauce.
Break an egg into each well. Simmer for 4-5 minutes until the eggs have set.
Remove from the heat, top with crumbled feta cheese, chopped parsley and serve with warm flatbread.


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