Shakshuka is a delicious combination of spiced tomatoes, herbs and baked eggs originally from the Middle East and North Africa.  We've served it on the weekend breakfast menu but it's a versitile dish that can be enjoyed at any time of day!


  • Sunflower Oil
  • 2 red onions
  • 2 red peppers
  • 4 garlic cloves
  • Half tsp ground cumin
  • Half tsp ground caraway
  • Half tsp ground Cayenne pepper
  • 800g Tomato
  • 25g herbs (flat leaf parsley/coriander/chervil)
Serves 4.


  1. Heat the sunflower oil in a large, lidded frying pan. Add the onions and peppers and season with salt and pepper.
  2. Cook on a medium heat until just softened.
  3. Add the garlic and cook for a further 2 minutes.
  4. Sprinkle in the cumin, caraway seeds and the cayenne pepper. Stir until the spices coat the other ingredients. Add the tomatoes with a splash of water.
  5. Simmer for 10 minutes, uncovered, until reduced a little.
  6. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either.
  7. Add another splash of water if necessary. When the sauce is reduced, stir in the herbs (flat-leaf parsley/coriander) to your taste
  8. Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny.
  9. Sprinkle the herbs across the top and serve with yoghurt/crème fraiche and totasted sourdough on the side.

Words (C) 2019, Little Seeds. Photos (C) 2019, Matthew Owen.

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