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I just love when we start talking about comfort food. When you need to serve a crowd- it is hard to go past this vibrant yet homely Shashuka- middle eastern baked eggs. Absolutely perfect for a cozy breakfast- but honestly- it is just as at home on the dinner table.

Zingy with a blanket of feta, cumin and paprika, Shashuka is jam-packed with veggie goodness. You can make this as a one pan wonder- or- even get creative and make the tomato mixture ahead of time. Either way- you'll be using that crusty bread to soak up those last bits of yum.

Serves 4-6

What you need:

  • Olive oil

  • 1 onion, thinly sliced

  • 1 red capsicum, thinly sliced

  • 3 garlic cloves, finely chopped

  • 1 tbs raw sugar

  • 1 tsp ground cumin

  • 1 tsp paprika

  • 1 can diced tomatoes

  • 1 ½ cups feta, crumbled

  • 6 eggs

  • Salt and pepper to taste

  • Chopped coriander for serving


  1. Heat oven to 180 degrees C.

  2. Heat a glug of olive oil in a large skillet over medium heat, until shimmering. Add onion and capsicum and cook until very soft. Add garlic and spices and cook for a further minute. Pour in the tomatoes, add sugar and season with salt and pepper.

  3. Simmer until tomatoes have thickened (about 10 minutes). Stir in crumbled feta, and then re-season if necessary.

  4. Gently crack eggs over the tomato sauce. Season eggs. Transfer the pan to the oven and bake until eggs are just set (6-8 minutes). Sprinkle with coriander to serve and enjoy immediately with crusty bread.


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