Shakshuka – Tomato & Chickpea Baked Eggs

Shakshuka – Tomato & Chickpea Baked Eggs

Course: BreakfastCuisine: SweetDifficulty: Medium


Cooking time



You can knock up this recipe in under 30 minutes with minimal effort (perfect for hangovers). This is what makes it the ideal breakfast or brunch dish. Most of the ingredients can be easily kept in your cupboard, ready for any weekend you feel the taste for it. Traditional shakshuka originally came from North Africa, but it is quite popular in the Middle East, and you’ll find variations of it in Palestine, Israel and Turkey (Menemen). Shakshuka literally means “a mixture” of leftover vegetables and spices – a poor person dish which is now a bougie brunch option found in Balham for £13 a dish before you even add your chorizo. For a vegetarian option, simply replace the chorizo with another vegetable; courgette, aubergine, sweet potato just to name a few and add more smoked paprika.

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  • Shakshuka
  • 100 g Chorizo

  • 20 g Parsley

  • 3 Clove Garlic

  • 1 tin Chopped tomatoes

  • 1 tin Chickpeas

  • 2 tsp Smoked paprika

  • 2 tsp Cumin

  • 1 tsp Harissa paste

  • 1 tsp Sugar

  • 1 tsp Ginger puree

  • 1 Onion

  • 1 Red pepper

  • 1 Small chilli

  • 4 Large eggs

  • Minty Yoghurt
  • 4 tbsp Yoghurt

  • 1 tbsp Mint, chopped

  • 1 Lemon, juiced

  • Black pepper

  • Tools
  • Deep pan


  • Shakshuka
  • Cook the chorizo for 4 minutes in a casserole dish (or deep frying pan) on medium heat until the pieces are crispy and the natural oils are released in the pan. Then add the onions and peppers and cook for 5 minutes. You can cook with the lid on to saute the onions, but no worries if you don't have a lid.
  • Then, throw in the garlic and cook for 2 minutes. Add the harissa, paprika, cumin, chilli and ginger and cook for a further 2 minutes. Then add the tinned tomatoes, chickpeas and sugar. If you are using fresh tomatoes, no need for sugar. WHY? The sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce when using tinned tomatoes.
  • Cook the sauce without the lid on medium heat for around 7-10 minutes to thicken the sauce. When it's thick enough to make four holes in, crack an egg into each hole and place the lid on and cook for 5 minutes. TIP: To speed up the thickening of the sauce, add 1 tbsp cornflour to 2 tbsp water, mix in a mug and pour in or add tomato puree
  • Meanwhile, make your minty yoghurt. Now, use a shallow serving spoon to scoop up the eggs and spicy tomato mix. You can serve it hot with crispy kale/pickled cabbage slaw/flatbread, or whatever takes your fancy. Top your shakshuka with chopped parsley and a dollop of minty yoghurt. BIFF, BOSH, SHAKSHUKA NOSH!
  • Minty yoghurt
  • Combine all ingredients together.

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