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Method
1
Soften the vegetables
Heat the olive oil in a wide, deep frying pan or skillet over a medium heat. Add the onion and peppers with a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until soft and starting to caramelise at the edges.
2
Add the spices and garlic
Add the garlic and cook for 1 minute. Add the cumin, smoked paprika, ground coriander and cayenne. Stir constantly for 1 minute until the spices are fragrant. Stir in the tomato purée and cook for a further minute.
3
Build the sauce
Pour in the tinned tomatoes and add the sugar. Season with salt and pepper. Stir everything together and simmer over a medium-low heat for 8–10 minutes until the sauce has thickened and the flavours have come together. Taste and adjust seasoning.
💡 Tip
Use the back of a spoon to make gentle wells in the sauce before adding the eggs — it helps them sit in place while they cook and gives that classic shakshuka look.
4
Poach the eggs
Make 4 small wells in the sauce with the back of a spoon. Crack one egg into each well. Cover the pan with a lid and cook over a low heat for 5–8 minutes, depending on how set you like your yolks.
5
Serve
Remove from the heat. Scatter over the fresh parsley or coriander and crumble over the feta if using. Bring the pan straight to the table and serve with plenty of crusty bread.
My Monday story
Shakshuka is one of those recipes that sounds more exotic than it is. Eggs in tomato sauce — that's really all it is. But the combination of spices, the sweetness of the slow-cooked peppers and the drama of those eggs poaching in the sauce makes it feel like something special every single time.
I started making it on Monday evenings when I wanted something quick, warming and satisfying without much washing up. It delivers on all three. The feta on top is optional but highly recommended — it adds a salty creaminess that takes the whole thing up a notch.