By: Dalia Haber

Prep Time

5 Minutes

Cooking Time

40 minutes




Rapeseed oil
1/2 aubergine, halved lengthways and cubed
2 garlic cloves, minced
1 tsp cumin
1 tsp harissa paste
2 large red peppers, sliced
1 large onion, sliced
800g tinned tomatoes/passata
4 large eggs
Sea salt
Pinch sugar


In a large, deep frying pan, heat 2 tbsp oil.

Add the onions, garlic, cumin, harissa and aubergine. Also add a pinch of salt. Stir well to combine.

Turn the heat down to medium and slowly cook the mixture for 3-4 mins, stirring constantly.

Add the peppers and fry for 10 mins, stirring often.

Then add the tomatoes and sugar and stir.

Simmer for 10 mins or until the vegetables are soft. I like the peppers to retain a little bite. The sauce should be thickening now.

Taste to see if it needs extra salt.

With a wooden spoon, make 4 little dips in the mixture and carefully break an egg into each.

Simmer for a further 10 mins or until the majority of the egg white is cooked. I also cover it with a piece of foil or a lid, to help the egg whites cook more quickly.

Put a mat on your table and serve the shakshuka straight from the pan.

Serve with pita to mop up all those juices!⁠