Spicy Shakshuka


Shakshuka is like that kid you envied at high school….they nailed every subject – breakfast, lunch and dinner.

Shakshuka wins that all-rounder dish!


olive oil
1 onion (finely chopped)
2 cloves of garlic (finely chopped)
2 red capsicums (sliced)
1 tablespoon of paprika
1 tablespoon of ground cumin
pinch of cayenne pepper
1 can of chopped tomatoes
1 can of red kidney beans
4 eggs
fresh coriander

optional: crusty bread to sop up all the juices.

Serves 4


  1. In a deep pan, heat a little oil and saute the onion and garlic until translucent.
  2. Add the red capsicums and cook for approx. 6-8 minutes, or until soft.
  3. Mix the paprika, cumin and cayenne pepper, cooking the spices until fragrant.
  4. Now add the chopped tomatoes and red kidney beans. Simmer for 8-10 minutes, until the sauce begins to reduce.
  5. Next, season with salt and pepper before cracking 4 eggs evenly on top of the shushuka  mix. Place the lid on top and cook for approx 10 minutes. ( I like my eggs slightly runny, so depending on your preference, it’s best to keep an eye on the eggs during this step.)

Serve with fresh coriander and crusty bread.

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