Quick & Easy shakshuka recipe

The perfect brunch for the colder season, packed with protein and nutrients and most importantly - quick and foolproof!


1 tbsp olive oil

2 red onions, chopped

1 red chilli, deseeded and finely chopped

1 garlic clove, sliced

small bunch coriander stalks and leaves chopped separately

2 cans cherry tomatoes

1 tsp caster sugar

4 eggs



Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.


Using the back of a large spoon, make 4 dips 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. Scatter with the coriander leaves and serve with crusty bread.

And violà! It's that simple. Let me know if you give it a go.


Oly xx

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