Shakshuka Recipe

Shakshouka recipe

Missed out writing my blog last week as I was away on my brother-in-law’s stag do in Poland. Now I’ve recovered, I’m making up for it with a double blog this weekend. A recipe today and my usual blog will follow tomorrow. If you’re stuck for ideas for dinner tonight, I’d really recommend Shakshuka. Easy and delicious…

Shakshuka is a bit of a speciality round where I live. My friend Louise makes a great version for brunch but I made mine for dinner this week and had forgotten how much I love it so sharing the recipe here. Serve it with challah or rice.

Shakshuka Recipe

Serves 2 adults and 2 kids (or 3 adults)


  • 1 large onion, finely diced
  • 3 tbsp olive oil
  • salt & pepper
  • 1 tsp of ground cumin
  • 1 tsp of ground caraway
  • 1 tsp paprika
  • cayenne pepper to taste (I used about 1/4 tsp)
  • 1 red pepper, chopped
  • 1 red chilli, diced small (don’t worry about deseeding)
  • 2 tins of chopped tomatoes
  • generous dollop of tomato puree
  • 3 cloves of garlic, crushed
  • 6 large eggs (allow 2 eggs per adults and 1 egg per child)
  • fresh chopped parsley


  1. Heat the oil in a large, wide pan and fry off the onions over a medium heat until they’re translucent
  2. Add the spices, red pepper and chilli and stir in for a minute or two
  3. Add the tinned tomatoes, tomato puree and crushed garlic and continue to cook for 10-15 minutes
  4. Crack the eggs in and cook for a further 5 minutes until the eggs are nicely poached
  5. Sprinkle with chopped parsley and serve with challah or rice

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