Shakshuka Recipe

This is Rivkie’s version of shakshuka, it may not entirely stay true to original recipes, but it is utterly delicious. Shakshuka or baked eggs as you might know it is a delicious weekend brunch dish or a great, healthy, filling lunch or dinner idea. You can dress it up with plenty of additions to make it more of a ‘meal’ and we’ve listed some serving suggestions at the bottom of the recipe too. There are plenty of variable in this recipe and while this gives you the basis, feel free to add some of your own tweaks, extra veg etc too. While we like our eggs with a runny yoke, if that’s not for you, feel free to cook them through, it will still be delicious.

What we love about this recipe is how it elevates ingredients most people have in their fridge to a whole new level of tasty.

Prep time: 10 minutes

Serves: 2

Cooking time: About 75 mins, but you can make the sauce in advance, which would drastically reduce cooking time.


3 peppers (preferably red, but will work with any colour)

2 medium garlic cloves (crushed)

1tsp paprika

1/2 tsp ground cumin

1/2 tsp ground coriander

2 tbsp oil

400g chopped tomato

2 eggs (one each, although increase to 4 for a more filling meal)

Salt and Pepper to taste

2 pitta bread or 2 slices of toasted sourdough to serve

Optional extras: feta cheese, Guacamole (find out recipe here) / avocado, tehina, hummus (find our recipe here)


  • Slice 3 peppers
  • Mix in 2 tbsp of oil and add crushed garlic, mix
  • Add in all the spices and mix
  • Saute on medium heat in a frying pan, until softened, 20-30 mins, keep stiring
  • After 30 mins pour in tin of tomatoes and continue to cook, reducing the liquid and thickening the sauce.
  • Preheat your oven to 180 degrees fan
  • This should take around 12-15mins. Add 1/3 of cup of water and reduce again.
  • Should be lovely and thick sauce. Add Another 1/3 cup of water and turn to a simmer.
  • If your frying pan can go into the oven, make 2 wells in your sauce and crack in your eggs (one well per egg). Place the frying pan into the oven and cook to personal preference. We like our yolks runny but rest of the egg cooked.
  • If your frying pan doesn’t go into the oven, place the sauce into an oven proof dish, create the wells for your eggs (one well per egg) and crack eggs into wells before placing into the oven, cooking to your personal taste.
  • Remove from the oven and serve with pita bread or sourdough toast to soak up the sauce.
  • If you have dishes that can go oven to table, then these are great for shakshuka.

Serving suggestions:

Aside from serving with pita or sourdough toast, you can also add a host of complimentary toppings. Here are some of our favourites:

  • Sprinkle the dish with feta just before serving
  • Add dollops of homemade guacamole (find our recipe here) prior to serving or cube up some fresh avocado.
  • Serve hummus and/or tehina on the side (find our recipe here)
  • Need something fresh on the side? Pair this with a tomato/cucumber salad sprinkled with a little lemon juice and zaatar.

Enjoy! Make sure to share your pics of you making our dishes to @thestylelife_uk