Shakshuka is a dish of eggs poached in tomatoes, onions and peppers. Originally hailing from North Africa and the Middle East, it's become a popular breakfast or brunch dish in the UK

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  • Serves4
  • Preparation Time20 mins
  • Cooking Time20 mins


  • 2 red peppers, diced
  • 200 g tomatoes, peeled and roughly chopped
  • 100 g cherry tomatoes, halved
  • 2 red onions, sliced
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 tablespoons Kikkoman Soy Sauce
  • 1 tablespoon lemon juice
  • 300 g tomato passata
  • 2 pinches pepper
  • 4 eggs
  • ½ bunch of coriander, chopped
  • ½ bunch of parsley, chopped
  • 150 g feta, crumbled
  • 1 flatbread


1. Preheat the oven to 160 ° C.

2. Sauté the peppers and onions until softened in an ovenproof pan with 3 tablespoons of olive oil. Add the cumin and cook for another minute. Deglaze with Kikkoman soy sauce and lemon juice and the passata. Bring to the boil. Season with pepper.

3. Crack the eggs straight into the pan. Put in the oven for about 10 minutes.

4. Serve the finished Shakshuka with herbs, feta and flatbread.

Love a lazy weekend brunch? Check out our other Brunch Recipes

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