Spicy Bean Shakshuka

Updated: Nov 1, 2019

Prep 10 minutes | Cook 15 minutes | Makes 6 servings/eggs

I am all about brunch or brinner as I could literally eat eggs at any time of the day and shakshuka is the perfect quick and sociable meal. Originating in north Africa and finding its way to the Middle East, particularly Israel, the one skillet wonder has now taken over everywhere as the must have brunch dish.

Shakshuka literally means ‘all mixed up’, fitting as It can really be cooked any way you like; mixed up with any combo of veggies (aubergines are a must try), chorizo sausage and I’ve even experimented with a green shakshuka using lots of herbs, spinach and feta (recipe coming soon).

My recipe uses a mixture of fresh and canned tomatoes and spicy beans (with extra spice for chilli addicts like me) but what they all have in common is the eggs poached in the beautiful tomatoey base, which is then spooned onto crusty bread for the yolks to run into.


2 tsp cumin seeds

1 tbsp olive oil

½ red onion finely diced

1 sweet red pepper chopped

1 clove garlic

2 tbsp tomato puree paste

1 tsp smoked paprika

1 tsp cayenne pepper

1 tsp chilli flakes

5 vine tomatoes, quartered

1 can plum tomatoes, roughly chopped

1 can kidney beans, rinsed well and drained

2 tsp sugar

Salt, pepper

6 eggs

1 tbsp fresh parsley, chopped


1. In a skillet or heavy based frying pan, toast the cumin seeds until fragrant then set aside.

2. In the same pan, heat the olive oil to heat and add the onions and red pepper, cooking over a medium heat to soften slightly, around 5 minutes.

3. Add the cumin seeds back in, garlic, spices, tomato puree and chilli and fry for 2 minutes.

4. Pour in the fresh tomatoes, can of chopped tomatoes and drained kidney beans and stir till all the veggies start to soften and the tomato sauce reduces, about 7 minutes.

5. Add the sugar to sweeten the tomatoes and season salt and pepper to taste.

6. When the sauce has reduced and slightly thickened, make 6 wells in the pan and crack the eggs directly over the top so they are evenly spaced out

7. Leave to cook for 2-3 minutes over a medium heat, then place a lid over the top to steam the whites for a few more minutes.

8. When the egg whites are set and opaque, sprinkle a little sea salt flakes and black pepper over the yolks. Scatter over the chopped parsley and you’re ready to serve warm with crusty bread.

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