Serves 2-4 (1 or 2 eggs per person)

  • 2 tablespoons extra virgin olive oil
  • 1 red onion, sliced
  • a clove of garlic, finely grated or crushed
  • 1 red pepper
  • A pinch of chilli flakes
  • A pinch of caraway seeds
  • Half teaspoon freshly ground cumin
  • Half teaspoon smoked paprika
  • 4 large ripe tomatoes or 1 tin of tomatoes
  • salt, freshly ground pepper and sugar

To serve:

  • 75g feta or Greek-style cheese
  • 2 tablespoons coriander leaves, off the stalks
  • Crusty bread


  1. Heat the olive oil in a saucepan, add the onion and garlic, toss in the oil and season with salt and pepper. Cover, place over a low heat and cook, stirring every few minutes, for about 10 minutes , until the onions are soft and tender. 
  2. Meanwhile, prepare the pepper. Cut in half, remove all of the seeds, cut the pepper into quarters and then into slices, just half a centimetre thick. 
  3. Once the onion is cooked, stir in the pepper with the chilli flakes, the caraway seeds, the cumin and the paprika, cover again and cook for another 8-10 minutes or until the pepper is almost softened. 
  4. Meanwhile peel the tomatoes by sitting in boiling water for 10-15 seconds, then pour off the water and peel off the skin. Chop the tomatoes and add to the pepper and onion, season with salt, freshly ground pepper, and a good pinch of sugar, and cook, uncovered until the sauce has thickened, approximately 10 minutes. Now add in the chopped coriander leaves and season to taste. 
  5. Once the sauce is ready, it can be set aside, and even put into the fridge for a few days, or it can be frozen.
  6. When you're ready to make your Shakshuka, place the sauce in a frying pan, or shallow wide saucepan and bring it up to the boil. Using the back of a spoon, make dips for the eggs to sit into, 4 or 6 eggs if you wish.
  7.  Crack the eggs into the dips and cover with a saucepan lid then cook the mixture over a low to medium heat for 4-7 minutes, until the eggs are cooked to how you like them. 
  8.  Crumble the feta cheese over the top and scatter with the coriander leaves then serve with crusty bread to mop up all the deliciousness.