Shakshouka with Warm Pita bread



Making the tomato sauce

Place the olive oil into a heavy skillet pan and warm, add the onion and garlic and gently fry without colour until soft.

Add in the chopped pepper and spices, again fry gently until the pepper is soft.

Add the chopped tomatoes, tomato paste, sugar, salt and pepper lightly simmer and reduce by a third and set aside


Cooking the eggs

Keeping the tomato sauce in the same skillet pan crack the eggs evenly over and return to the heat.

Depending on how wet your tomato sauce is you may need to place in the oven for a 2-4 minutes.


To Serve

1 minute prior to serving the Shakshouka warm the pita bread in the oven.

Slice the warm pita and serve up the Shakshouka with a sprinkle of chopped parsley on top


Prep time: 40 minutes

Cook time: 30 minutes

Serves: 2

  • 1 tbsp extra virgin olive oil

  • 1/2 medium onion peeled and diced

  • 1 clove garlic minced

  • 1 medium green pepper chopped

  • 600g diced tomatoes fresh or canned

  • 2 tbsp tomato paste

  • 1 tsp mild chilli powder

  • 1 tsp cumin

  • 1 tsp sweet paprika

  • 1 pinch cayenne pepper

  • 1 pinch sugar

  • salt & pepper to taste

  • 4 eggs

  • 1/2 tbsp chopped fresh leaf parsley