Shakshuka |
Favourites 24
Total Time: 20 Minutes
Serves 4


  • 2 tbsp of olive oil
  • 1 onion, chopped
  • 1 red pepper, deseeded and sliced
  • 1 clove garlic, crushed
  • 1 tsp of smoked paprika
  • ½ tsp of cumin seeds
  • ½ tsp of dried chilli flakes
  • 1x400g can of cherry or chopped tomatoes
  • A pinch of salt and freshly ground black pepper
  • 4 large British Lion eggs
  • 3 tbsp of chopped flat leaf parsley


  1. Heat the oil in a large frying pan, add the onions and peppers and fry over a high heat until soft and golden. Reduce the heat and add the garlic paprika, cumin and chilli. Stir well and cook for 30 seconds to release the flavours.
  2. Add the tomatoes, then simmer uncovered for about five minutes until the mixture has thickened slightly. Season to taste.
  3. Reduce the heat and make wells in the mixture, crack an egg into each.
  4. Simmer over a medium heat until the eggs are cooked to your liking.
  5. Sprinkle with parsley and serve with warm pitta bread.

Steph Houghton is an ambassador for British Lion eggs. For more recipe inspiration visit

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