Main course



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Enjoy this popular Middle Eastern egg dish at home: you'll love the blend of dried herbs and spices infused in the tomato sauce that is a base for eggs.

Info box
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4
  • Recipe cuisine Middle Eastern
  1. Heat the olive oil in a large sauté pan set over a medium heat until hot.
  2. Add the garlic, shallot, chili, red pepper, and a generous pinch of salt, fry until softened and starting to colour, 4-5 minutes.
  3. Stir in the paprika, dried herbs, and sugar, and cook for 1 minute before covering with the chopped tomatoes.
  4. Stir well and bring to a simmer. Cover with a lid and cook over a low heat until thickened, 6-8 minutes.
  5. Once thickened, season to taste with salt and pepper. Crack the eggs on top, cover again with the lid, and cook for a further 4-6 minutes until the eggs are set.
  6. Remove the lid and scatter the cherry tomatoes and parsley on top. Set off the heat to cool.
  7. Warm the pitta bread in a toaster or under a hot grill. Spread with butter and sprinkle with the seeds, serving on the side of the shakshuka.
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