This is a popular North-African/Middle eastern dish where eggs are baked in a spicy sauce with tomatoes, peppers and onions and served with a slice of bread to mop up all the tasty sauce. This hip dish is so versatile that it’s great at breakfast (as done in Israel), brunch, lunch and dinner (as is done in diners up the east coast of the U.S). This “Ottolenghi-style” dish is taking the foodie world by storm and we think it’s here to stay.

Cook our delicious Shakshouka in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Shakshouka. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Cumin & Caraway Mix pot, a Shakshouka Spices pot and a Spicy Tomato Paste pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Shakshouka in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Cumin & Caraway Mix
  • Shakshouka Spices
  • Spicy Tomato Paste

Your shopping list:

4
eggs
 
4
ripe tomatoes
 
1
onion
 
2
peppers (1 red, 1 yellow)
 
1
small baguette
 
Handful
of Parsley(optional)
 
60g
feta cheese for garnish(optional)
 
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Our 30 minute recipe

  • 1.

    Toast the whole spices

    Heat a lidded frying pan over a medium heat (with no oil) and tip in the CUMIN & CARAWAY MIX and toast for 30-40 secs, or until the seeds become fragrant. 

    Add 1 tbsp of oil and the onion and peppers and fry over a medium heat for 10 mins, stirring occasionally until they soften and colour slightly.

  • 2.

    Make the sauce

    Add the SHAKSHOUKA SPICES with a splash of water and mix well. 

    Add the tomatoes, most of the parsley (if using), the SPICY TOMATO PASTE and 100ml water. Stir well, bring it to a gentle boil, then reduce the heat to a simmer, cover, and cook for 5-6 mins.

  • 3.

    Bake the eggs

    The Shakshouka should now be roughly the consistency of a chunky pasta sauce. Use your spatula to make 4 shallow wells in the sauce and crack an egg into each space.  (It's okay if the egg whites spread out around the sauce. It's good as it'll help the whites to cook faster.) 

    Cover the pan with a lid and cook for 5 mins over a medium-low heat, or until the egg whites are just cooked and the yolks are still soft. 

  • 4.

    Serve!

    To serve, spoon 2 eggs along with some peppers and sauce onto plates and top with parsley leaves and a handful of crumbled feta cheese (if having). Serve with bread to mop up all the sauce.

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Shakshouka Reviews

BASED ON 2052 reviews

Dave - Jun 16, 2019

Live the flavour of the onions and peppers. The eggs weren't a hit with us, so next time we'll not add them.

Katie - Jun 11, 2019

Second go and just as delicious as before if not more so. Yum!

Matina - Jun 07, 2019

It was great light lunch but it hasn’t been my favourite dish so far but very healthy and balanced.

Andrea - Jun 04, 2019

Lovely mid week supper.. easy and quick

Lisa - Jun 04, 2019

Lovely combo of spices, added courgette, broccoli & chili flakes to taste

Hilary - Jun 02, 2019

Would of liked it to be a bit more flavourful.

Louise - May 22, 2019

One of my fave

Emma - May 21, 2019

Prefer my version which is more smokey using paprika and some bbq seasoning, this just tasted mostly of tomatoes

Martin - May 17, 2019

Lost the eggs!

Alastair - May 17, 2019

Was ok but not as flavoursome as usual dishes are. Did not look anything like the colours in the picture. Could I have used tinned tomatoes rather than fresh?

Ellen - May 17, 2019

Fantastic veggie dish

Ellen - May 17, 2019

Fantastic veggie dish

Helen - May 15, 2019

Average

Becky - May 14, 2019

Delicious flavours, was quite thin and watery so will adjust next time for a better texture!

Vanessa - May 13, 2019

Tasty but not overly exciting - no heat even though it said spicy tomato sauce. Next time I think I would cook it with an additional two eggs to pad it out a bit more.

Katie - May 13, 2019

One of my favourites so far. Feels light with a little heat and low carbs.

Melanie - May 12, 2019

This was okay. I ate it all but wasn't overly excited by it. I didn't think it was all that spicy and the flavour was fairly bland. Served with bread as suggested and I did add fresh parsley.

Sarah - May 12, 2019

too tomatoey for me

Claire - May 10, 2019

Doesn’t look that nice on image but was absolutely gorgeous x

Virginia - May 10, 2019

Very good, however I had to cook the sauce for about 50 minutes, so not really a quick meal to prepare

Jennifer - May 09, 2019

Lovely but not our favourite

Joanna - May 07, 2019

Excellent and no need for meat and was good for my low carb diet. Ate with chapati which worked well.

Rachel - May 07, 2019

Tasty meal and enjoyed the spice that it had

Donna - May 06, 2019

Really enjoyed this, added the feta and spinach and had warm crusty bread!

Victoria - May 04, 2019

Really enjoyed this! Overcooked my eggs a bit - I misjudged how quickly they'd cook so the yolks were hard but still good. Will definitely order this again.

Sarah - May 01, 2019

It seemed very watery... If I cooked it again I'd probably miss out the extra water, or at least reduce it

Sarah - May 01, 2019

It seemed very watery... If I cooked it again I think I'd leave out the extra water or at least reduce it

Sarah - May 01, 2019

It seemed very watery... If I cooked it again I think I'd leave out the extra water or at least reduce it

Sarah - May 01, 2019

It seemed very watery... If I cooked it again I think I'd leave out the extra water or at least reduce it

Sarah - May 01, 2019

It seemed very watery... If I cooked it again I think I'd leave out the extra water or at least reduce it

Sarah - May 01, 2019

It seemed very watery... If I cooked it again I think I'd leave out the extra water or at least reduce it

Sarah - May 01, 2019

It seemed very watery... If I cooked it again I think I'd leave out the extra water or at least reduce it

Sarah - May 01, 2019

It seemed very watery... If I cooked it again I think I'd leave out the extra water or at least reduce it

Sam - May 01, 2019

Solid dish.

Conan - May 01, 2019

...

Kate - Apr 30, 2019

Really tasty & really easy to make!

Meg - Apr 29, 2019

Added some chorizo to the recipe! Loved it

Gina - Apr 27, 2019

Delicious! Now my new fave. Added some extra bits, extra chopped tomatoes that were looking sad in my fridge, Passata, chorizo, spinach, plenty of black pepper. Mopped it up with a cheese topped baguette. Even my 6 month old enjoyed it !

Katherine - Apr 27, 2019

Dont bother

Alex - Apr 25, 2019

Really delicious!! Although there wasn’t much to it - would bulk it out with more veg next time and perhaps serve with wedges. Look forward to having it again.

Ruth - Apr 25, 2019

Love it

Hilary - Apr 23, 2019

Nice but not particularly exciting. Not sure I’ll bother getting this one again.

Sally - Apr 23, 2019

Really not much to it - but on the bright side, our first one that didn't meet expectations in a long time!! Needs more substance - green beans, mushrooms, potatoes maybe - just something to make it a little more filling and widen the flavour/texture profile.

Robert - Apr 21, 2019

Amazing

Sara - Apr 20, 2019

Tasty but strange , it was filling and we didn’t bother with bread not sure if order again

Jacquelyn - Apr 17, 2019

Pimped it with chorizo and chicken and it was amazing!

Claire - Apr 17, 2019

Very tasty

Michaela - Apr 15, 2019

This is gorgeous. It felt like a real treat when dipping crusty bread in it. Would definitely have this again

Rachael - Apr 15, 2019

Outstanding ????????????????????????????????????????

Julie - Apr 14, 2019

Cooked chipolata sausages, bacon and a variety of flavoured breads along side the shakshouka. Delicious ????

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