shakshuka, one pot meal, gluten free, vegetarian, brunch, dinner

Shakshuka originates from the Middle East and is traditionally eggs poached in a tomato sauce with chilli and other spices.

I have been making variations of this dish for a number of years and then realised I hadn’t actually shared it here on my website!  For the recipe below I have added a teaspoon of harissa paste, however, if you don’t have any harissa, add in a chopped chilli, some ground cumin and coriander.  Or, you could omit the spice and add balsamic vinegar and garnish with fresh basil instead of coriander but then I’m not sure if it’s still technically a shakshuka but it sure does taste good.

This dish can be made into smaller or larger portions, is great to be served as a quick dinner with a side salad or as a brunch dish.

Tomatoes are rich in potassium which can help reduce water retention and a source of vitamin C.  Tomatoes also contain a powerful antioxidant called Lycopene and studies have shown cooking tomatoes makes the lycopene and other antioxidants more bioavailable.  

Serves 2 as a main or 4 as a side


-1 Tbsp. avocado oil

-1 small onion, finely diced

-2 garlic cloves, crushed

-2 roast peppers, roughly chopped (if using peppers from a jar be sure to rinse off excess oil)

-1 x 400g tin chopped tomatoes

-1 tsp. harissa paste

-salt & pepper to taste

-4 eggs

-handful of fresh coriander, washed and roughly chopped

How To Make

Heat the oil in an oven proof shallow casserole dish or saute pan over a medium heat.

Once the oil is warm, add the onion and saute for about 4-5 minutes until softened and translucent.

Add the garlic and cook for 2 minutes until fragrant.  Pop in the chopped peppers, chopped tomatoes and harissa paste.  Give everything a big stir and simmer for 5 minutes.

Pre-heat oven to 180C/355F.

Make 4 small wells in the tomato sauce and crack an egg into each well and cook on top of the hob for 3-4 minutes.

Pop the dish into the pre-heated oven and cook for 7-10 minutes or until eggs are cooked to your liking.

Remove from the oven and scatter over the coriander.

Serve immediately with a big side salad, some dairy-free yoghurt or whatever you fancy!



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