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I am absolutely OBSESSED with this brunch recipe which is just a tad weird considering I don’t even like tomatoes (awks) I first wanted to try this after my best friend put a photo on Instagram of a version she had made and I immediately had one of the worst cases of food envy I’ve ever experienced. As if that wasn’t enough, I then saw it on Buzzfeed Tasty (also obsessed with this) and decided enough hints had been dropped and it was time to make my own.

The first time I cooked this was a bit risky as I didn’t have any of the official spices you’re meant to use for Shakshuka. Since then I’ve tested a load of different combos and am now convinced this is number one…If you play around and find an even better spice combo though please just let me know in the comments!

There is a bit of a theme to all my cooking which is using up whatever I have so as always, feel free to swap things in and out!

Serves 2 people


  • 2 tbsp olive oil
  • 1 medium onion finely sliced (2 if you don’t use a pepper)
  • 2 garlic cloves minced/finely sliced
  • 1 red pepper chopped into small pieces (optional if you have one, leave out if not)
  • Salt & pepper
  • 3 tsp paprika
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp chilli flakes (optional if you like spice)
  • 2 400g tins chopped tomatoes
  • 1 tsp brown sugar
  • 1 tbsp tomato puree
  • 5 eggs
  • Handful coriander (or parsley but I think this stuff is the devil


  • Get a large frying pan and gently heat the oil
  • Add your onions and fry for 5 mins – then add garlic and pepper (if using) and fry for another 5 mins. Keep stirring to make sure nothing burns!
  • Add salt and pepper, spices and tomato puree. Make sure all the veg is fully coated in the spice mixture and fry for another 2 mins
  • Add your tinned toms and turn the heat up, once the tomato mixture starts to bubble turn the heat down low and simmer for 10-15 mins, or until the tomatoes have reduced to a thicker texture
  • Now comes the slightly tricky bit but I think I have cracked it (no pun intended) – adding the eggs!
  • For each egg, pull and hold the mixture back to make a small dent – a wooden spoon works well for this.
  • I do 4 around the outside and pull the mixture away from the edge then whack the egg straight into the hole, and then 1 more right in the centre. If they end up touching it’s no problem but try and make sure the egg is in the mixture and not just floating on top
  • Cook for 5 mins until the whites start to set then pop under the grill. Keep a close eye on it so your yolks are still runny – 5-10 mins will be plenty here.
  • Sprinkle herbs over if you have them and serve with toasted bread. Yum!

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