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  • Writer's pictureMelissa Maria

BBC Shakshuka Recipe Modified


  • 1 tbsp olive oil

  • 2 red or white onions, chopped

  • 1 red chilli, deseeded and finely chopped or chili powder

  • 1 garlic clove, sliced

  • Sprinkled parsley

  • 2 400g canned or jarred cherry tomatoes

  • 4 eggs

  • 2 chopped tomatoes

  • 1 or 2 red pepper


  1. Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and red pepper for 5 mins until soft. Stir in the tomatoes and sprinkle parsley, then bubble for 8-10 mins until thick. Can be frozen for 1 month.

  2. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Serve with crusty bread.

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