Shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner. I adjusted this recipe and added mushrooms just because I love mushrooms!




Prep time




  • 1 Tbsp extra virgin olive oil

  • 1 large onion, thinly sliced

  • 1 capsicum, cut into long slices

  • 1 cup mushrooms, sliced

  • 2 garlic cloves, finely chopped

  • 1 tsp cumin seeds

  • 1 tsp paprika

  • ½ tsp cayenne pepper

  • 1 Tbsp tomato paste

  • 1 x 400g tinned tomato

  • 1 small bunch fresh parsley, roughly chopped

  • 4 free-range eggs


  • Heat the olive oil in a large, lidded frying pan. Add the onions and capsicum and season with salt and pepper. Cook on a medium heat until just softened.
  • Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin, paprika and the cayenne pepper. Stir in the tomato paste and cook for a couple more minutes until the paste starts to separate. Add the tomatoes with a splash of water.
  • Simmer for 10 minutes, uncovered, until reduced a little. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. Add another splash of water if necessary. When the sauce is reduced, stir in the herbs.
  • Make 4 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny.
  • Sprinkle over the crumbled feta and serve with fresh sourdough bread.

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