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Shakshuka – Israeli Baked Eggs

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Shakshuka is a whole new level of baked eggs.  A meal not just reserved for lazy mornings but a hearty dinner served with lashings of bread and butter.


  • 1 medium sized red onion
  • 1 red bell pepper
  • 2 garlic cloves
  • 12 red chilli peppers, depending on how spicy you like it
  • 1tsp paprika
  • 1tsp ground cumin
  • 1/2tsp cayenne pepper
  • 2 tins of chopped tomatoes
  • 100g feta, crumbled
  • 4 medium, free range eggs
  • coriander for serving


  1. Heat two tablespoons of olive oil in a large skillet or frying pan over a medium to low flame. Slice your onion and pepper into thin strips and fry for around 20 minutes until really soft and caramelised, stirring regularly. Once soft add the garlic and chillies and fry for 2-3 minutes, add the spices and fry for another minute. Pour in the chopped tomatoes, season with a pinch of salt and pepper and simmer for 10 minutes until thickened.
  2. Stir in the feta cheese, reserving a little handful, and make 4 little holes in the sauce. Carefully crack the eggs into the holes. Sprinkle over the remaining feta and cover the pan with a tightly fitting lid. Simmer for 7-10 minutes depending on how you like your eggs. Sprinkle over the chopped coriander and serve straight from the pan with loads of bread for dipping.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast