EASY SHAKSHUKA RECIPE



perfect for brunch shakshuka recipe


Tomatoes are a rich source of an antioxidant called Lycopene which gives tomatoes their red pigmentation, as well as fibre, vitamin C, potassium, folate, and vitamin K.


Canned tomatoes are a great kitchen cupboard staple, perfect for dishes like this shakshuka, but also tomato sauce for pasta, soup, curries and casseroles.


During the Corona virus lockdown, we experimented with making Shakshuka, one of my favourite brunch meals and I’m going to toot my own trumpet because this. was. AMAZINGGGG!!! I also love the eating experience of dipping your bread in the pan, sharing with loved ones around the table.


Substitute eggs for chickpeas, hummus or roasted aubergine for an equally delicious vegan version.

Ingredients (for 2-3)

  • 3 eggs⠀

  • 2/3rds can of plum cherry tomatoes ⠀

  • 1/2 onion⠀

  • 1/2 large red pepper ⠀

  • 2 garlic cloves⠀

  • 1 tsp paprika⠀

  • 1/2 tsp cumin⠀

  • 1/4 tsp chilli powder (lessen if you can’t take spice)⠀

  • Salt and pepper to taste⠀

  • Olive oil⠀

preparation ⠀

  1. Heat oil and sauté onion for 3 mins⠀

  2. Add garlic and red peppers and sauté for 5 mins. ⠀

  3. Add spices and mix well.⠀

  4. Add canned tomatoes and simmer for 15 mins, stir and break down the tomatoes.⠀

  5. Make 3 wells in the sauce for each egg, crack them in gently and cook with a lid on for 5-8mins or to your liking.

  6. Serve with fresh coriander and warm toasted sourdough bread. Enjoy!

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