My favourite go-to brunch, we have shakshouka almost every Sunday after a long morning walk and it never disappoints. It’s hearty, it’s delicious and the action all takes place in a single pan. Win!


Serves 2

5 small/medium eggs (Or however many you can fit in your frying pan without the sauce overflowing)

1 can of chopped tomatoes (lazy version: pasta sauce. If you’re using pasta sauce, skip the cumin and turmeric)

1 can of chickpeas 

1 heaped tbsp smoked paprika

2 cloves chopped garlic (lazy version: frozen chopped garlic)

1/2 tsp cumin seeds

1/2 tsp turmeric

Handful of fresh coriander (optional)

Salt and pepper to taste



Drizzle some olive oil into a frying pan on a medium heat. Once hot (the oil should flow quickly around the surface of the pan), add the cumin seeds and let them sizzle for 30 seconds.

Add the chopped garlic and stir gently. Stop before it starts getting brown.

Add the drained can of chickpeas to the pan. Sprinkle a tiny bit of salt over them and stir to coat the chickpeas in the cumin and garlic. Stir for a 1 min.

Add the can of chopped tomatoes to the pan and mix well. Add a bit more salt to taste, the turmeric and the smoked paprika. Mix everything together well and let the sauce bubble a bit. Leave for a couple of minutes the sourness of the tomatoes has reduced a bit. If the tomatoes are still too sour after a few minutes, this is where you can sprinkle in a tiny bit of sugar.

When the sauce is starting to get a little drier and thicker, turn the heat to a low/medium heat and crack the eggs into the sauce. Space them out evenly. Crack some black pepper over the eggs and put a lid on for a couple of minutes. You can test when the eggs are done but jiggling the pan a little and seeing if they’ve set.

You can turn off the heat once the whites have set but leave it on the hob. The residual heat from the hob and on from the sauce will cook the yolks until they’re as runny as you want them. 

Chop the coriander if you’re adding some and sprinkle over the top. You’re done! Serve with some warm bread and brunch is sorted.

Upgrade ideas

  • Drop cubes of feta into the sauce before you add the eggs for an optional extra.
  • You can also chop tiny bits of veg into the sauce to beef it up like peppers, butternut squash or courgette. Or more beans, like borlotti or kidney beans.
An ‘upgraded’ version with feta cheese and parsley garnish

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