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I make my shakshuka differently every time. This time though, I added a secret ingredient that made it even better! I also cooked it lower and slower than usual which gave it such a wonderful caramelised flavour.


  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 capsicum, diced (red or yellow is fine)
  • 1 tin chopped tomatoes (400g)
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 tsp harissa
  • 6 eggs
  • 10 kalamatta olives, chopped
  • 2 tbsp fresh parsley


Warm up your fry pan over a medium heat and add olive oil and onion. Fry for about 2 minutes, or until the onion starts to become translucent and soft. Add your chopped capsicum and spices and stir until fragrant and the capsicum starts to soften. ?Stir through the tinned tomatoes and then make 6 little wells with the back of your spoon, and crack your eggs into these. I like to turn down the heat here to give the eggs time to cook. Today I turned it to low, which meant that it cooked super slowly for 20 minutes but I had time to kill. If you want to speed up the process you can put your fry pan under the grill after about 5 minutes to cook the top of the eggs rather than waiting for it to cook through. Keep an eye on your pan though as it will cook quickly. You probably only need about 5 or fewer minutes.

While your eggs are cooking slowly, sprinkle over your chopped olives.

Once your eggs are cooked to your liking (I prefer my yolks to be a bit runny still), sprinkle over parsley and serve.

Shakshuka is delicious served with any or all of the following:

  • hummus
  • fried haloumi
  • toasted sourdough
  • avocado

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