Name: Hairy Bikers Shakshuka Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tbsp olive oil; 1 large onion, finely chopped; 1 red bell pepper, deseeded and finely chopped; 3 garlic cloves, thinly sliced; 1 tsp smoked paprika; 1 tsp ground cumin; ½ tsp chilli flakes (or to taste); 1 x 400g tin of chopped tomatoes; 4–6 large free-range eggs; 60g feta cheese, crumbled; A small handful of fresh coriander or parsley, chopped; Salt and freshly ground black pepper

This spiced shakshuka is made with eggs poached in a rich tomato and pepper sauce, smoked paprika, cumin, and crumbled feta. Everything cooks in one pan for a warm, filling brunch or supper. Serves 2–3 in about 35 minutes.

I make this almost every Saturday morning when I want something more exciting than toast. It is one of those dishes that looks impressive but takes barely any effort.

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Shakshuka Ingredients

2 tbsp olive oil
1 large onion, finely chopped
1 red bell pepper, deseeded and finely chopped
3 garlic cloves, thinly sliced
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chilli flakes (or to taste)
1 x 400g tin of chopped tomatoes
4–6 large free-range eggs
60g feta cheese, crumbled
A small handful of fresh coriander or parsley, chopped
Salt and freshly ground black pepper

How to Make Shakshuka

Cook the vegetables: Heat the olive oil in a large frying pan with a lid over medium heat. Add the chopped onion and red pepper and cook for 5–7 minutes, stirring now and then, until softened and lightly browned.
Add the spices: Stir in the sliced garlic, smoked paprika, ground cumin, and chilli flakes. Cook for one more minute until the spices smell fragrant.
Build the sauce: Pour in the tinned tomatoes and crush any large pieces with the back of a spoon. Season with salt and pepper, stir well, and bring to a simmer. Let it bubble gently for 8–10 minutes until the sauce thickens.
Make the wells: Use the back of a spoon to press small hollows into the sauce, one for each egg.
Poach the eggs: Crack one egg into each well, taking care not to break the yolks. Cover the pan with a lid and cook on low heat for 5–8 minutes until the whites are set but the yolks are still runny.
Serve: Remove from the heat, scatter over the crumbled feta and chopped coriander, and bring the pan straight to the table.

What Is the Secret to a Perfect Shakshuka?

Let the sauce thicken first: Do not rush the simmering stage. A thick sauce holds the eggs in place and gives a much richer flavour than a watery one.
Press proper wells into the sauce: Use the back of a spoon to make clear hollows before cracking the eggs in. This stops them from spreading and helps them cook evenly.
Always cover the pan: Putting a lid on traps steam, which gently sets the tops of the whites while keeping the yolks runny.
Check the eggs early: Start looking at the eggs after 5 minutes. The whites should be fully set but the yolks should still wobble when you give the pan a gentle shake.
Try it with merguez sausage: For a meatier version, brown some crumbled merguez or chorizo with the onions. The Eggs with Merguez Sausages recipe on this site uses a similar approach.

What Should You Serve on the Side?

Warm crusty bread, toasted pitta, or soft flatbreads are essential for scooping up the sauce and runny yolk. That is really all you need to make it a full meal.

For something fresh alongside, a simple salad of sliced cucumber, tomatoes, and red onion with a squeeze of lemon works well. If you are serving it as part of a bigger brunch spread, the Hairy Bikers Eggs in Holes makes a good second dish on the table.

Does This Reheat Well?

Shakshuka is best eaten straight from the pan while the yolks are still runny. If you have leftovers, store them in an airtight container in the fridge for up to 2 days, but the yolks will set solid when reheated.

The tomato sauce on its own freezes well for up to 3 months. Make a big batch, freeze it in portions, then thaw and crack fresh eggs into it for a quick meal.

Nutrition Facts

Serving size: 1/2 of the recipe (with 2-3 eggs)
Calories: 365 kcal
Total Fat: 24g
Saturated Fat: 8g
Sodium: 680mg
Total Carbohydrate: 18g
Dietary Fiber: 5g
Sugars: 10g
Protein: 20g

Frequently Asked Questions

How spicy is this recipe? The chilli flakes give a gentle warmth rather than real heat. Add more flakes or a pinch of cayenne if you want it spicier, or leave them out entirely for a mild version.

Can I make the sauce ahead of time? Yes. Make the tomato sauce up to 2 days ahead and store it in the fridge. Reheat it in the pan, then crack the eggs in fresh when you are ready to eat.

What is the difference between shakshuka and baked eggs? Shakshuka simmers the eggs on the hob in a spiced tomato sauce, while most baked egg recipes cook them in the oven, often in cream or cheese. The spice base is what sets shakshuka apart.

How does this compare to Rick Stein’s shakshuka? Rick Stein’s version uses harissa paste for heat, while this Hairy Bikers recipe builds the spice from cumin, paprika, and chilli flakes. Both are one-pan dishes, but this version has a simpler ingredient list.

What type of pan is best for shakshuka? A wide frying pan or sauté pan with a lid works best. Avoid uncoated cast iron as the acidic tomatoes can strip the seasoning and leave a metallic taste.

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