Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle eastern
Ingredients: 2 tbsp olive oil; 1 onion, sliced; 2 red peppers, sliced; 2 cloves garlic, sliced; 1 tsp ground cumin; 1 tsp sweet smoked paprika; ½ tsp chilli flakes, or 1 tsp harissa; 1 can chopped tomatoes, 400g; 1 tsp sugar; 4 eggs; 50g feta, optional; choose one made with vegetarian rennet; fresh coriander or parsley, to serve

Eggs gently poached in a spiced pepper and tomato sauce. A one-pan brunch or quick supper to mop up with crusty bread.

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Photo: Calliopejen1, CC BY-SA 3.0 · All photo credits

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Serves: 2
Difficulty: Easy
Cost: Budget

Recipe: Shakshuka

Shakshuka

Ingredients

For the shakshuka

2 tbsp olive oil
1 onion, sliced
2 red peppers, sliced
2 cloves garlic, sliced
1 tsp ground cumin
1 tsp sweet smoked paprika
½ tsp chilli flakes, or 1 tsp harissa
1 can chopped tomatoes, 400g
1 tsp sugar
4 eggs
50g feta, optional; choose one made with vegetarian rennet
fresh coriander or parsley, to serve

Kitchen kit

Large frying pan with lid Search Amazon for frying pan with lid

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Method

Step 1: Cook the peppers

Heat the oil in a frying pan and cook the onion and peppers over a medium heat for 10 minutes until soft and sweet. Add the garlic and spices and cook for 1 minute.
Step 2: Simmer the sauce

Add the tomatoes and sugar, season and simmer for 8–10 minutes until thick.
Step 3: Cook the eggs

Make four hollows in the sauce and crack an egg into each. Cover and cook over a low heat for 6–8 minutes until the whites are set and the yolks are done to your liking.
Step 4: Serve

Scatter with feta and herbs and serve straight from the pan with bread.

Tips

For firmer yolks, cook for 10–12 minutes. British Lion eggs can be eaten runny by pregnant people, young children and older people (FSA).
Serve with crusty bread, or gluten-free bread to keep it gluten-free.

Storing & reheating

Best eaten straight away. The sauce (without eggs) keeps for 2 days in the fridge.

Freezing

Freeze the sauce without eggs for up to 3 months.

Variations

Green shakshuka: use spinach, leeks and courgette instead of tomatoes and peppers.

Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.

From feeed.co.uk/recipes/shakshuka/ · Checked 17 October 2026

Questions people ask

Is shakshuka spicy?

Mildly. Adjust the chilli to taste.

Sources & inspiration

Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:

Find more: More eggs recipes Brunch Midweek meals Quick brunch budget one-pan

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