Shakshuka is a popular Middle Eastern and North African dish that has gained worldwide acclaim. It’s a one-pan dish of poached eggs cooked in a spicy tomato sauce. The sauce typically contains ingredients such as tomatoes, onions, peppers and a blend of warm spices.


  • 2 tablespoons olive oil, divided
  • 2 button mushrooms, sliced
  • 1/4 cup sliced red onion
  • 1/2 cup sliced hot peppers and/or bell peppers
  • 1/4 tsp kosher salt, or to taste
  • 1/2 teaspoon ground cumin
  • 1/2 tsp smoked paprika
  • 1/8 tsp ground turmeric
  • 1/8 tsp dried oregano
  • 1/8 tsp ground black pepper, plus more to taste
  • 1 pinch of cayenne pepper
  • 1/2 cup tomato paste or sauce
  • 1/4 cup water, or more if needed
  • 2 tablespoons chopped fresh coriander, divided
  • 2 tablespoons crumbled feta cheese, divided
  • 1 large egg
  • 1 pinch of aleppo chilli flakes (optional)
  • sliced bread to serve with

Method of preparation:

Heat 1 tablespoon of olive oil in a frying pan over a medium heat. Add the mushrooms and onions and sauté until soft and golden.

Add the sliced peppers and salt to taste. Cook for a few minutes until the peppers are just tender.

Stir in the cumin, smoked paprika, turmeric, oregano, black pepper and cayenne pepper. Cook for another minute or so until the spices are fragrant.

Pour in the tomato paste and water. Reduce the heat to low and simmer for about 10 minutes, adding more water if the sauce gets too thick.

Stir in half the chopped coriander and half the feta cheese.

Make a well in the sauce with a spoon and crack the egg into the centre. Cover the pan and cook until the egg whites are set but the yolks are still runny, about 5-7 minutes.

Garnish with the remaining coriander, feta cheese and Aleppo chilli flakes if using.

Drizzle with the remaining tablespoon of olive oil.

Serve hot with slices of bread on the side for dipping.

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