A simple and delicious Shakshuka recipe, perfect for a weekend brunch.



  • 1 tbsp olive oil or a few sprays of oil alternative
  • 2 red onions, chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 garlic clove, sliced
  • small bunch coriander stalks and leaves chopped separately
  • 2 cans cherry tomatoes
  • 1 tsp caster sugar
  • 4 eggs

Serves: 2


  1. Heat the oil in a frying pan that has a lid, soften the onions, chilli, garlic and coriander stalks for 5 mins.
  2. Stir in the tomatoes and sugar, then simmer for 8-10 mins until thick. 
  3. Make 4 small wells in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking.
  4. Scatter with the coriander leaves and serve with crusty bread or pitta bread for a lighter alternative. 
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