Easy Shakshuka Recipe

I love shakshuka, not only is it easy to make and really versatile, but it packs loads of flavour and can be enjoyed at any time of the day. Maybe you have some fresh veg and meat that you need to use, you name it and you can add it to the dish. I like to top mine with cheese and serve with a side of avocado. In this recipe I use kidney beans, but you can use any – haricot, chickpeas or baked beans work well.

Top tip: shakshuka freezes really well.

Serves: 6


  • 600g kidney beans, drained and rinsed
  • 600g tinned chopped tomatoes
  • 3 red peppers, sliced
  • 1 ½ red onion, sliced
  • 1 ½ tsp smoked paprika
  • 1 ½ garlic cloves, crushed
  • 1 tsp cumin
  • 1 tbsp rapeseed oil
  • 6 medium eggs
  • Cheese (optional) – feta or mature cheddar works well

To serve

  • 2 ripened avocados
  • Coriander, roughly chopped
  • Salt and pepper
  • Buttered toast


  1. In a large frying pan, fry the onion and peppers (+ any additional veggies) in the oil over a medium heat until softened.
  2. Add in the garlic, cumin and paprika and cook for another minute. Add a splash of water if it becomes too dry and starts to stick.
  3. Add in the drained kidney beans (or beans of your choice) and tinned tomatoes and stir well. Bring to the boil and simmer for 5 minutes.
  4. Create 6 spaces in the sauce and place the cracked eggs. Reduce the heat and cook until the eggs are just set.
  5. Serve with a sprinkle of cheese, coriander, a bit of salt and pepper and enjoy!

Thoughts from the Eat & Breathe kitchen

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