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9 ingredients, 20 mins, serves 2


  • 4 Eggs
  • 400 grams Crushed Tomatoes (tinned)
  • 1 tsp Harissa (preferably rose harissa)
  • 1 tsp Cumin
  • 1 tsp Extra Virgin Olive Oil
  • 2 Red Bell Pepper (sliced)
  • 0 milligram Black Pepper (to taste)
  • 1 tbsp Fresh Coriander, chopped)
  • 60 grams Feta Cheese


  1. Using a saute pan which has a lid, gently fry red pepper in olive oil until softened (2 – 3 mins). Add the ground cumin and harissa and stir through.
  2. Add the tinned tomatoes and simmer for a further 10 mins. Then make a well for each egg and add 1 – 2 eggs per person. using a spoon swirl the egg white into the tomato mix. Crumble feta on top and put lid on the pan. Simmer covered for about 5 mins until eggs cooked but yolk not fully set.
  3. Sprinkle with coriander and season with black pepper to serve.


  • Make it dairy freeSkip the feta or use vegan feta alternative.
  • Make it veganGet all of the flavours of shakshuka without the egg . Add 1/2 can butter beans per person to increase the protein.