Chunky Saturday Morning Shakshuka

Chunky Saturday Morning Shakshuka

If you’ve followed me on Instagram for a while you’ll know already that my favourite type of food is a mish mash of middle eastern and mediterranean dishes.

I’ve got worse at eating the food I love since moving to London, but this morning I thought NO. I want shakshuka. And I’m not going to go and pay £19286836418 for it in a London brunch spot. I’m gonna make the damn thing myself!

So here it is, my recipe for a chunky old pan of shakshuka love!

Chunky Saturday Morning Shakshuka

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 2


  • 1 red onion
  • 1 red pepper
  • 2 garlic cloves
  • 1 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 x 400g tin of chopped tomatoes
  • 1/2 tsp tomato puree
  • Salt
  • Pepper
  • 100 g Feta but really just use as much as you want - I like a lot!
  • 2 eggs
  • Fresh coriander
  • Crusty bread


  • Slice the onion and pepper into thin but chunky slices - about 0.5cm wide.
  • Heat 1 tbsp of olive oil in a pan, and add the onion and pepper. Soften on a low heat for 15 minutes until they've reduced in size.
  • Add the finely sliced garlic cloves and cook for 1 further minute.
  • Add the spices and mix into the galic, peper and onion. Immediately add the tin of tomatoes and tomato puree to the pan and season well with salt and pepper. Simmer for a further 10 minutes until all the liquid reduces and the sauce is thick.
  • Crumble in the feta and stir.
  • Make two holes for the eggs and crack them in. Cook for 1 minute still on the heat and then transfer to the oven to cook for 5-7 minutes until firm.
  • Sprinkle on some coriander, slice up some crusty bread and slather with butter, dunk it in and enjoyyyyy!