Shakshuka

This dish comes from my travels through the Middle East, where I discovered a perfect harmony between two of my favorite ingredients: eggs and tomatoes (with bread, of course, to bring it all together).

I wasn’t always fond of eggs, but over the years I’ve grown to love their versatility and the countless ways they can transform a dish. Shakshuka is a celebration of that—comforting eggs nestled in a gently spiced tomato sauce. It’s a meal that works any time of day: breakfast for lunch, breakfast for dinner, or simply a hearty dish with a sauce you’ll want to mop up with crusty bread.

It evokes more memories to why I love food so much, sharing with the people that mean the most to me.

Middle Eastern Shakshuka

Servings

2–4 people

Ingredients

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 1 red pepper, finely sliced

• 3 garlic cloves, finely chopped

• 1 tsp ground cumin

• 1 tsp paprika

• 1 tsp tomato paste

• 1 tsp fine coriander

• 1 small handful cherry tomato (cut in half)

• 1/2 red chili (optional, for heat)

• 1 can crushed tomatoes (or 4–5 fresh tomatoes, chopped)

• Salt and black pepper, to taste

• 4–6 good quality free range large eggs

• Fresh parsley and coriander chopped and dill (this adds a beautiful fragrance to the dish )

• Crumbled feta cheese (optional)

• Warm pita bread or crusty bread (for serving)

• My homemade zaatar to finish

Instructions

1. Cook the base

   • Heat olive oil in a large skillet or cast-iron pan over medium heat.

   • Add onion and red pepper and cook until softened.

2. Add aromatics & spices

   • Stir in garlic, Chilli tomato paste and spices and cook until fragrant.

3. Simmer the sauce

   • Pour in the crushed tomatoes.

   • Season with salt and pepper.

   • Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens.

4. Add the eggs

   • Make small wells in the sauce with a spoon.

   • Crack the eggs into the wells.

   • Cover the pan and cook 5–8 minutes, until the egg whites are set but yolks are still runny (or to your preference).

5. Finish & serve

   • Garnish with parsley or cilantro.

   • Sprinkle with feta if using.

   • Serve hot with pita or crusty bread for dipping.

   • I like to add fresh browned cherry tomatoes at the end to bring in a bit of sweet freshness