Vegetarian mains


Main Serves 4 35 min
A convenient one-pot recipe that makes an unbeatable hungover brunch, light lunch or supper. There are many different versions of this North African recipe: you could add feta, preserved lemons, olives or chorizo. Just make sure you don't overcook the eggs. Eat with bread or pitta to absorb the juices.


  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 red chilli, deseeded and finely chopped
  • 4 garlic cloves, crushed
  • 200g tin chopped tomatoes
  • 1 tsp salt
  • ¾ tsp ground black pepper
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 4 eggs
  • fresh parsley, chopped, to garnish
Image of Shakshuka


Prep time: 5 min
Cooking time: 30 min
  • Step 1

    Heat the oil in a large, heavy-based frying pan, add the onions and cook gently for 5 minutes, until softened but not coloured.
  • Step 2

    Add the peppers and chilli, then cover and cook for 8 minutes or until the peppers are just tender.
  • Step 3

    Stir in the garlic, chopped tomatoes, salt and spices, then cover again and cook for 8-10 minutes, until the sauce has thickened.
  • Step 4

    Using the back of a tablespoon, make 4 indentations in amongst the vegetables and carefully break an egg into each one.
  • Step 5

    Cover and cook over a low heat for about 5 minutes, basting occasionally with the juices, until the eggs have set. (If you prefer the eggs scrambled, you can mix them with a fork before covering the pan.)
  • Step 6

    Sprinkle with chopped parsley and serve. It's good with salad and warm pitta bread.

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