This middle eastern recipe has been clogging up our Insta feeds for months now as the go to brunch dish. So much so we’re dying to try it at home.

Vicky from The Flourishing Pantry says: “The more you look for recipes for shakshuka the more you realise there are endless ways to make it. RuzBowl make theirs with split peas and black kale and Jamie Oliver does a green version with cavolo nero, spinach, mint and peas. Now I’ve started making it I will definitely have a go at the variations out there, but for now I’ve gone pretty classic with a more traditional recipe. Some of the recipes for shakshuka add sugar which I haven’t included. I’m sure people far more cheffy then me will say this balances the dish, but personally I don’t see any need for it at all.”

Serves 3 – 4

You will need:

  • Olive oil
  • 1 onion, finely sliced
  • 1 red pepper, diced
  • 4 garlic cloves, crushed
  • 2 tsp paprika
  • 1 tsp cumin seeds
  • 1 tsp cayenne pepper
  • 2 tsp harissa paste (optional, I used it because I had it!)
  • 400g canned tomatoes
  • 1 tbsp lemon juice
  • 3-4 eggs
  • Small bunch of fresh coriander, roughly chopped


  1. Heat the oil in a large lidded frying pan over a medium heat and add the onion. Cook until softened, then add the peppers
  2. Fry until both peppers and onions are soft then stir in the garlic, harissa paste and spices and cook for another couple of minutes
  3. Add the tomatoes, lemon juice and 250ml water and bring to a boil, then turn down the heat and simmer for 30 minutes. Taste and season (you can always give it more kick with more cayenne)
  4. Make 3-4 holes in the sauce and break in the eggs. Season them lightly, turn the heat right down as low as possible, cover and cook for about 10 minutes until they’re just set
  5. If serving with toast place this on the plate first and then spoon over the shakshuka and an egg per serving
  6. Top with coriander and dish up


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