SHAKSHUKA, or baked eggs, are a Northern Africa / Middle Eastern dish that looks good and is SO easy to whip up at home on the weekend.

It’s really just an easy “one pot” recipe of eggs baked in a tomato and paprika sauce. You simply mix the sauce together fairly quickly on the stove, then crack eggs into the pan, nestling them into the sauce. Pop the pan in to the oven to poach and voila!

You can add or remove ingredients and make it as healthy or unhealthy as you like – adding feta & chorizo  makes it even nicer… and so does dipping garlic ciabatta in to your dish, but still delicious without!


INGREDIENTS   (serves 3)

  • 2 cans of chopped tomatoes (or a combination of tinned + fresh cherry tomatoes)
  • 1 large  red onion (finely sliced)
  • 3 cloves of garlic
  • 1 red pepper
  • 1 chopped chilli (or flakes if prefer)
  • 3 TBsp tomato puree
  • 2 TSp of paprika
  • 6 eggs  (2 per person)
  • 2 TBs feta
  • Optional extras – sliced chorizo, kalamata olives, bruschetta dip, fresh basil, dukkha herbs


  • Set oven to 180 ‘C.
  • Pop the chopped onion, chilli & garlic in a large ovenproof pan until softened. Then add the red pepper until softer, then finally the tomatoes, paste, & spices. Salt & Pepper, and let it sizzle for about 8 minutes.
    (Add in the Chorizo / cayenne, any extras you like here)
  • Use a big spoon to dig a little well,  crack an egg into the hole. Separate by an inch or two and add a few to your dish. (2 per person)
  • Put the pan straight in to the oven for about 10 minutes. Keep your eyes on it so the yolks stay runny but the whites are cooked.
  • Pop your ciabatta or any dipping bread if you are eating it in to the oven now too.
  • When you take it out, crumble feta all over it, as well as dukkha seasoning mix & fresh basil to serve.

    Hope you like it! X

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