Shakshuka

Name: Shakshuka
Cuisine: Moroccan, African
Ingredients: 2 tbsp olive oil; 2 tbsp Pilpelchuma or harissa paste; 2 tsp tomato purée; 2 large red peppers, cut into 0.5cm dice (300g in total); 4 garlic cloves, finely chopped; 1 tsp ground cumin; 5 large, very ripe tomatoes, chopped (800g in total); tinned are also fine; 6 medium free-range eggs; 120g Labneh or thick yoghurt; salt

Instructions

Shakshuka is a one pan dish. Eggs are a must, everything else changes with the seasons–add potatoes during winter and aubergines in spring. The hero in ours is slow-cooked, gently spiced tomatoes and peppers—the perfect bed for your eggs. It's been a favourite in our delis since day dot.

Updated at: Fri, 14 Mar 2025 16:34:57 GMT