Traditional Shakshouka

Traditional Shakshuka

Gone are the days of cramming our five-a-day veggies into one dinner meal. Use some of your home-grown healthy delights in your breakfast with this traditional Middle Eastern shakshuka recipe.


  • 1 onion, diced
  • 1 red pepper, diced
  • 3 cloves garlic, minced
  • 6 tomatoes, finely chopped
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1⁄4 teaspoon cayenne pepper
  • 5 eggs
  • 1 bunch coriander, chopped
  • Salt and pepper to taste


Heat olive oil in a large pan and cook the onion and red pepper for approximately 5 minutes, until soft. Add the garlic and spices and stir for a further minute until fragrant. Add chopped tomatoes, salt and pepper to the pan and simmer until softened and broken down, for around 10 minutes. Create five small wells in the tomato mixture and carefully crack the eggs into the wells. Place the lid on the pan and leave to cook on a low heat until the eggs are cooked, around 7 minutes. Remove the lid and cover with chopped coriander to serve.



This recipe is easy to modify according to your tastes and what’s available in your garden. Throw in some extra veggies in the early sauté stage, like carrots or zucchini, or top with feta and yogurt dressing for added flavour.

The Gardener