Shakshuka

Shakshuka is one of those dishes that feels far greater than the sum of its simple ingredients. Originally from North Africa and now loved across the Middle East, it’s become a familiar sight on UK breakfast menus — yet it’s wonderfully easy to make at home.

Smoky‑sweet peppers and onions simmer into a warmly spiced tomato base, the eggs gently poaching on top until just set. Built entirely from everyday store‑cupboard staples, this vibrant one‑pan dish works just as well for brunch as it does for a quick midweek supper, or any time you’re craving something comforting without the fuss. It’s especially good served with warm bread for dipping.

Serving Suggestions for Shakshuka

  • Warm crusty bread (sourdough, baguette, ciabatta) for scooping
  • Toasted pitta or flatbreads
  • Buttery garlic bread for a richer option
  • Herby couscous or bulgur wheat on the side
  • Simple green salad with lemony dressing
  • Crispy roasted potatoes or hash browns
  • Labneh, Greek yoghurt, or crème fraîche for cooling creaminess
  • Feta or halloumi crumbled or grilled on top
  • Avocado slices or a quick avocado salad
  • Fresh herbs like parsley, coriander, or mint
  • Chilli oil or harissa for extra heat
  • Olives or pickled vegetables for contrast

With Steak

  • Garlic butter steak strips on the side
  • Chargrilled sirloin or ribeye sliced and served alongside
  • Spiced minute steak for a quick, protein‑packed pairing
  • Steak tips tossed with herbs and lemon

With Grilled Fish

  • Grilled sea bass with lemon and herbs
  • Charred salmon fillets for richness
  • Grilled cod or haddock for a lighter option
  • Harissa‑rubbed mackerel for a smoky, spicy match

Shakshuka

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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Lunch
Servings 2

Ingredients
  

  • 2 tbsp Olive oil
  • 1 white onion, finely chopped
  • 1 red pepper, deseeded and finely chopped (or any other peppers of your choice)
  • 1 tsp garlic paste or 2 garlic cloves crushed
  • ½ tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper or chilli flakes
  • 400 g chopped tomatoes (1 can)
  • 1 tbsp tomato puree
  • salt and pepper
  • 4 eggs
  • handful of chopped parsley

Instructions
 

  • You will need a lidded shallow frying pan (if not, see top).
  • Heat the oil in the pan, added the onions and peppers and gently fry for around 5mins or until they have softened.
  • Then add the garlic, cumin, paprika and chilli pepper or flakes and cook for around 30seconds.
  • Then add the chopped tomatoes, tomato puree and a large pinch of salt and pepper and stir together. Turn the heat down low and cook for another few mins. If you think it's drying up to much, add a splash of water, but your don't want it runny.
  • Make 4 wells in the sauce. Break an egg into a cup and very carefully drop them into a well, repeat with the remaining eggs. Cover with a lid and cook for around 3-5 minutes or until the whites are just set and the yolks are still runny
  • Sprinkle the parsley over the top and service immediately with some toasted sourdough

Top tip:

  • If you don't have a frying pan with a lid, you can use a large heatproof plate (use oven cloves to remove it as the plate will get very hot) or some kitchen foil and cover.