Shakshuka

Shakshuka is one of my favourite brunch dishes, and I think you’ve always known that. It’s the kind of meal that looks impressive and colourful, but is actually so simple to make... all in one pan, which means more time sitting together and less time washing up.

There’s something I’ll never get tired of, cracking the eggs straight into the bubbling tomato sauce and watching them gently poach. It feels a little bit magical every time.

This dish is said to have started in Tunisia before making its way across North Africa and the Middle East, and that makes sense to me, because once people try it, they tend to make it their own.

What I love most is that it isn’t just for breakfast. We’ve had it for slow weekend brunches, easy dinners, and even those “there’s not much in the fridge” nights. Somehow, it always feels special.

I hope one day it becomes one of your favourite brunch recipes too, the kind you make when you want something warm, vibrant, and meant to be shared. And maybe when you crack those eggs into the pan, you’ll think of me. 

Ingredients

• 2 tbsp olive oil
  
  

• 1 small onion, diced
  
  

• 1 red bell pepper, diced
  
  

• 2–3 garlic cloves, minced
  
  

• 1 tsp ground cumin
  
  

• 1 tsp smoked paprika
  
  

• ¼ tsp chili flakes (optional, for heat)
  
  

• 1 can (14 oz / 400 g) crushed or diced tomatoes
  
  

• Salt and pepper to taste
  
  

• 4–5 eggs
  
  

• Fresh parsley or cilantro, chopped (for garnish)
  
  

• Optional: crumbled feta, olives, or harissa
  
  

Instructions

1. Sauté the base
   Heat olive oil in a skillet over medium heat. Add the onion and bell pepper. Cook for about 5–7 minutes, stirring occasionally, until they soften.
   
   

2. Add garlic and spices
   Stir in the garlic, cumin, paprika, and chili flakes. Cook for about 1 minute until fragrant, don’t let the garlic brown.
   
   

3. Simmer the sauce
   Pour in the tomatoes. Season with salt and pepper. Let it simmer for 8–10 minutes until slightly thickened. Taste and adjust seasoning if needed.
   
   

4. Add the eggs
   Use a spoon to make small wells in the sauce and crack an egg into each one. Lower the heat, cover the pan, and let the eggs cook until the whites are set but the yolks are still runny (about 5–7 minutes). If you like firmer yolks, just give them an extra minute.
   
   

5. Finish and serve
   Sprinkle chopped parsley or cilantro over the top. Add feta or other optional toppings if you like. Serve straight from the pan with crusty pita bread and enjoy. 

💬 Gave this shakshuka a try? I’d love to know how it went! Drop a note below, especially if you put your own spin on it with extra spice, different herbs, or fun toppings like feta or olives.