Shakshuka recipe: master this easy, healthy and super tasty breakfast idea

This shakshuka recipe proves that preparing tasty, delicious meals can be easy and affordable – this take on baked eggs is our go-to brunch idea

shakshuka
(Image credit: Tesco)

Shakshuka is one of our favourite ways to enjoy baked eggs and is our current go-to brunch recipe. Not only is it tasty, delicious and easy to make, it's also pretty healthy and only calls for a few simple ingredients. 

And if that's not enough to tempt you, we think Jamie Oliver's description of his shakshuka recipe will: 'my super-easy shakshuka – gorgeous coddled eggs in a beautiful veg-packed sauce – is just the thing for a healthier brunch that’ll set you up perfectly for the weekend. There’s no faffing around when it comes to this dish – simply throw everything in a pan and wait for the magic to happen.' If that doesn't convince you, what will?

Check out the full recipe below, or check out more of our favourite egg recipes. You'll also find more recipe ideas and inspiration over on our food hub.

  • Special thanks to Tesco for sharing this recipe with us

Jamie Oliver's shakshuka recipe

(Image credit: Tesco)

Ingredients:

  • 2 red onions
  • 4 garlic cloves
  • Olive oil
  • Ground cumin, one teaspoon
  • 4 mixed-colour sweet peppers
  • 2 x 400g tins of quality peeled plum tomatoes
  • 4 free-range eggs
  • Fresh flat-leaf parsley
  • Natural yogurt, four tablespoons

Method:

1. Peel and finely slice the onions and garlic, then place in a large non-stick frying pan on a medium heat with one tsp of oil. Sprinkle over the cumin and cook for five mins, or until the onions have softened slightly, stirring regularly.

2. Deseed and finely slice the peppers, add to the pan and cook for 10 to 15 mins, or until soft and sticky.

3. Tip in the tinned tomatoes, along with one tin's worth of water, breaking the tomatoes up with a wooden spoon. Season with a little sea salt and black pepper, give everything a good stir, then turn the heat down to low and leave to bubble away for 10 mins or until thickened and reduced.

4. Spread the veg sauce out evenly in the pan, then use the back of a spoon to push and dig out four little pockets. Crack an egg into each one, then cover with a lid or tin foil and cook for three to five mins, or until the whites are set but the yolks are still runny (cook for longer, if you prefer).

5. Pick and roughly chop the parsley, then scatter over the dish, and dollop over the yoghurt. Delicious served with toast or flatbreads for mopping up the juices.

More tasty brunch ideas