Posted 15 March 2018


Prep 15 minutes Cook 30 minutes Makes Serves 2

Shakshuka recipe –  a north African dish. Some add preserved lemon, others feta, and the herbs and spices vary. Whatever you do, it’s ideal for brunch


  • ½ tsp cumin seeds
  • 2 tbsp olive oil
  • 1 large onion, peeled and sliced
  • 1 red and 1 yellow peppers, cored and cut into 2cm strips
  • 4 tsp muscovado sugar (optional)
  • 2 bay leaves
  • 4 sprigs thyme, picked and chopped
  • 2 tbsp flat-leaf parsley, chopped
  • 1 bunch fresh coriander, chopped
  • 6 ripe tomatoes, roughly chopped
  • ½ tsp saffron strands (optional)
  • Pinch of cayenne pepper
  • Salt and pepper
  • Up to 250ml water
  • 4 free-range eggs
  1. In a large, flat, pan, dry-roast the cumin on high heat for two minutes.
  2. Add the oil and sauté the onions for two minutes.
  3. Add the peppers, sugar, bay leaves, thyme, parsley and two tablespoons of coriander, and stir, cooking on a high heat for 5 minutes.
  4. Add the tomatoes, saffron, cayenne, salt and pepper. Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce. Taste and adjust the seasoning as and when needed. It should be potent and flavoursome.

    TIP: You can prepare this mix in advance

  5. Break the eggs into the pan, pouring into gaps in the mixture. Sprinkle with salt, cover and cook very gently for 10-15 minutes, until the egg just sets. 
  6. Sprinkle with fresh coriander and serve with chunky white bread.
back to top


020 3332 0030

Our clinic operates from 9am to 5pm, Monday to Friday.

Call now

Our clinic operates from 9am to 5pm, Monday to Friday.

Book your FREE 15 minute consultation today

Call to book your FREE 15 min consultation or simply fill your details in the form below: