Sassy Shakshuka

Sassy Shakshuka

serves 2 cooks in difficulty

This week has been incredibly busy, for those of you who follow me over on my Instagram you’ll know I’ve been here, there and everywhere. Spending an incredible two days with L’oreal in Wilshire, moving out of my flat for plumbing works and into a air B&B before going back to my parents in the countryside. I’m a real homebody, and don’t do so well living out of a suitcase, unsettled moving from one place to the next. One of the biggest reasons I love my home is the consistency that comes with living there, a kitchen stocked full of my favourite groceries and a cosy place to nourish, and relax.When my work schedule get’s busier that’s when I crave it the most, it’s comfort.

During my busier days, I use cooking as a booked out ‘me time’. I run around, getting myself into a total frenzy, so cooking something hearty slows me down and  reminds me to B.R.E.A.T.H.E. Pretty important, I know.

The recipe I’m sharing today is one of my favourites for this, it’s easy to make, requires very few ingredients, and takes the perfect amount of time to cook allowing for a little calm whilst you wait; Introducing my Sassy Shakshuka.

If you don’t eat eggs, you can follow the same recipe and just add in scoops of halved avocado instead of eggs. No need to cook them, but they are the perfect replacement. A little pesto drizzled on top never hurts too!




The Ingredients

4 large eggs

Fresh coriander to serve

Olive oil

1 red onion

2 cloves garlic, crushed

2 red pepper, sliced

1 tsp cumin

1 tsp chilli powder

1 tsp paprika

1 tsp turmeric

2 x 400g tins chopped tomatoes

2 tablespoons tomato puree



In a low saucepan heat a couple of tablespoons of olive/coconut oil over a medium heat. Once hot add in the sliced onion and stir for around 5 minutes until beginning to soften. Add the red peppers and crushed garlic, continuing to fry for a further five minutes.

Add in the spices and tomato puree to the pan, cook for another minute before pouring in the tinned tomatoes. Bring to a gentle simmer and add a little salt and pepper. Leave the mixture to bubble gently for ten minutes.

Take the pan off the heat and make four small wells in the top of the tomato mixture. Gently crack an egg into each well and use a spoon to break up the whites of the egg slightly into the sauce, leaving the yolks whole.

Bring the pan back to a gentle simmer and cover with a lid. Cook for 4-5 minutes until the yolks have just set. Scatter the chopped coriander on top and season to taste.




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