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shakshuka (baked eggs)
Recipe

shakshuka (baked eggs)

This Middle Eastern dish is perfect for breakfast but can be enjoyed at any time of the day with its baked eggs mixed with tomatoes, onions and spices. It’s a simple meal to cook all in one skillet and is a healthy way to get the day started. You’ll be cooking it again the next day because it is so satisfying and addictive.

Prep:
5 min
Cooking:
20 min
Serves:
2
Ingredients Method
  • 1 tbsp olive oil
  • 2 red onions, chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, sliced
  • small bunch coriander, stalks and leaves chopped separately
  • 2 400g cans cherry tomatoes
  • 1 tsp caster sugar
  • 4 Pace Farm eggs
  1. Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick.
  2. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.
  3. Enjoy your Shakshuka (Baked Eggs).