Posted On January 16, 2020 By Kathryn

Every time I make shakshuka, I am amazed at the depth of flavour that some of the simplest of ingredients can deliver. It is one of those dishes also, that every time I make it, I love it a little bit more. Traditionally it is a breakfast dish, but I could eat it morning, noon and night.


Photography by Catherine Frawley 

Recipe written for Vegetarian Living Magazine 

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Serves 4

3 tbsp olive oil

1 medium onion, finely sliced

3 garlic cloves, chopped

3 sprigs of thyme, leaves picked

1 1/2 tsp cumin seeds

4 peppers, a mix of red yellow and orange

1 400g tin of chopped tomatoes

200ml water or vegetable stock

1/2 tsp cayenne pepper (more if you like a bit of spice)

1 tsp sweet paprika

400g baby plum or cherry tomatoes

10g parsley, finely chopped

10g coriander, finely chopped


  1. In a large deep frying pan, fry the onions in olive oil on a high heat for 4-5 minutes, stirring regularily. You want them get a bit of colour. Add the garlic, thyme and cumin and fry for a few more minutes.
  2. Add the peppers, chopped tomatoes and stock followed by the cayenne pepper and paprika. Stir and simmer for 10 minutes on a high heat, adding more water if necessary. You always want to have a thick soup like consistency to the liquid. Now add the cherry tomatoes, half the parsley and coriander and simmer for a further 5 minutes.
  3. You can finish the shakshuka in the same frying pan or divide the mixture between four smaller pans. Either way, make a well in the mixture, crack the eggs into the well, and turn the heat down low. Cook for about 10 minutes, or until the eggs are set and the yolk is still runny. To speed up the process you can cover the pan with a lid. Serve garnished with a drizzle of olive oil, and the remaining herbs.