Hello everyone, I hope you are having a great Sunday so far! Today I am sharing the recipe for one of my favourite brunch dishes - shakshuka. This was certainly a dish I had never heard of up until a few years ago and now it is everywhere, and for a good reason! A skillet full of the most delicious tomato and pepper stew with gooey baked eggs served with warm, crusty bread to scoop it all up with. It seems a bit complicated but it truly is quite simple, as long as you have the right pan to cook it all in then you are good to go. This is the perfect dish to serve up for brunch on the weekend to share with family and friends. Make sure you have plenty of bread, people will be mopping up every last bit of sauce!



Serves: 4

Time: 30 min



1 onion, diced

1 red pepper, diced

1 cup fresh chopped tomatoes (about 8 cherry tomatoes or 2 vine tomatoes)

1 clove garlic 

2 tins chopped tomatoes

1 tsp paprika

1/2 tsp ground cumin

1 tsp red chilli flakes 

1 tbsp tomato paste

4 eggs

Coriander, to garnish



1. Preheat the oven to 180 degrees c.

2. Heat a little olive oil over medium heat in a large skillet or oven-proof deep frying pan. Add the diced onions and peppers and sauté for 5 minutes until softened.

3. Dice the garlic or use a garlic press and add to the pan. Add the cumin, paprika, chilli flakes, fresh tomatoes and a pinch of salt and pepper. Stir and cook for a further two minutes.

4. Add the tinned tomatoes and tomato paste, stir and simmer covered for 10 minutes. If your sauce seems too thick, add a little water.

5. Crack the eggs in to the mix. Create a little well before you add each egg to keep them contained.

6. Place the skillet in the oven and cook for 5-10 minutes until the whites of the eggs are firm and done to your desired consistency.

7. Remove from the oven and garnish with some chopped coriander and a few cracks of black pepper.

8. Serve in the skillet with some toasted brown sourdough or pitta and share it family-style.