April 02, 2015


About 15 years ago, when I was 18, I embarked on my first round the world travel trip. I was young and naive as we all were at that age, with little realisation about the incredible international foodie delights that were awaiting me. Travelling alone I often found myself bumping into other solo travellers and then travelling along with them. And surprisingly many of them were Israeli.

I first tasted Shakshouka in a hostel in Costa Rica when it was made by an incredible Israeli couple I once met. Quite simply it blew my mind as I had never eaten eggs in this way, and never for breakfast!

Shakshouka means ‘a mixture’ in Arabic but it is potentially from an old Berber word meaning a ragout. It is the perfect combination of vegetables, tomatoes, eggs and spices all cooked in a way that melts them altogether in one skillet.

Preparation Time: 10 Minutes

Total Cooking Time: 30 Minutes

Servings: 6


  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 white onion, peeled and diced
  • 1 medium green or red pepper, chopped
  • 60 grams of chorizo or merguez sausage, chopped
  • 2 tins diced tomatoes
  • 2 tbsp tomato puree
  • 2 tsp Spice Kitchen chili powder 
  • 1 tsp Spice Kitchen cumin seeds
  • 1 tsp paprika (sweet or smoked)
  • 2 bay leaves
  • 1 tbsp muscavado sugar
  • Salt and pepper to taste
  • 5-6 eggs
  • 2 tbsp fresh chopped parsley
  • 2 tbsp chopped coriander

Heat a deep, large pan or skillet on medium. Dry roast the spices and add the oil, onions and sausage and cook until they have softened. Add garlic, pepper and bay leaves and sauté for several minutes over medium until softened.

Add tomatoes, sugar and tomato paste to the pan, cook for several minutes until nicely blended. Add salt and pepper and chilli to taste.

Making some holes in the mixture, crack the eggs, one at a time, directly over the tomato mixture. I usually place 5 eggs around the outer edge and 1 in the centre.

Cover the pan. Allow mixture to simmer for 10 minutes, or until the eggs are cooked and the sauce has slightly reduced.

Garnish with the chopped parsley and coriander as desired. Ideal served with warm crusty bread or pita.


Also in Recipes

Spicy Potato Cake - Aloo tiki chaat
Spicy Potato Cake - Aloo tiki chaat

August 23, 2021

Hands up if you’re a spicy potato cake fan, aka Aloo Tiki chaat?

It's a favourite Indian streetfood dish of mine, with the flavours just partying in my mouth. I could eat this chaat bowl salad every day. These delicious vegan aloo tiki's can be made in advance and batch freeze too!

Continue Reading

Jamaican Goat Curry
Jamaican Goat Curry

August 10, 2021

'm bringing you the authentic flavours Jamaica with this curry goat recipe made with spring onions (aka scallions), fresh ginger and allspice. Oh, and of course scotch bonnet for that well-known spicy kick.

Goat meat requires a slow cook for a very juicy and soft result that pair perfectly well with rice and peas.

If goat meat isn't accessible, then lamb would work just as well for this recipe.

Continue Reading

Sticky Dr Pepper BBQ Ribs
Sticky Dr Pepper BBQ Ribs

August 05, 2021

Sink your teeth into this crazily delicious, fall-of-the bone recipe that can be made outdoors on the BBQ or in your oven so you can enjoy all year round, whatever the weather.

Continue Reading