Shakshuka, sizzling, spicy

Sizzling Shakshuka

This Shakshuka, adapted from a classic Middle-Eastern recipe, brings a touch of spice and warmth to the table, without the hassle of lots of washing up! Enjoy this one-pot favourite with some crusty bread for dipping or as a side to a main meal.

25 minutes

Serves 4 people


  • Olive oil
  • 2 red and 2 green peppers, deseeded and sliced into strips
  • 1 large onion, chopped
  • 4 Free Range Ethical Eggs
  • 2 cans tinned tomatoes
  • 1 teaspoon cumin
  • ½ teaspoon Cayenne pepper
  • 1 teaspoon sweet paprika
  • Fresh coriander, roughly chopped
  • Greek yoghurt, to serve


  1. In a heavy bottomed pan, heat a splash of olive oil on a medium heat. Add the peppers and onion and fry until they are lovely and soft.
  2. Finely chop 2 cloves of garlic and add these to the pan, along with the cumin seeds, smoked paprika and tinned tomatoes, then simmer (uncovered) for 10-15 minutes, so that the sauce reduces a little. You may need to add a splash of water if the sauce thickens too much.
  3. In the bubbling sauce, make four divots. Break an egg into each well, then cover the pan.
  4. Allow to cook for a few more minutes, until the egg whites are set but the yolks are still deliciously runny.
  5. Before serving, sprinkle with the chopped coriander. Grab a hearty chunk of bread and spoonful of creamy yoghurt, then dive in!