Shakshuka recipe: How to make an easy shakshuka

With it being National Vegetarian Week this week, many people are searching for ways to make a shakshuka. This eaasy recipe from Dualit takes just 25 minutes to cook and serves four.

The dish combines saucy tomatoes with peppers, onions and eggs.

And the good new is, making it at home yourself is very straightforward.

This easy recipe from Dualit takes just 25 minutes to cook and serves four people.

But before you start, you’ll need the following ingredients:

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2 tbsp of olive oil

1 large onion

1 red pepper

1 orange pepper

2 garlic cloves

1/2 tsp of cumin seed

1/2 tsp of caraway seed

1/4 tsp of chilli flakes

1 tbsp of tomato puree

400g can of chopped tomatoes

400g can of butter beans

1 tsp of sugar

Handful of coriander leaves or parsley

4 eggs

4 tbsp of yogurt

Salt and pepper (to taste)


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How to make Shakshuka

Roughly chop the onion and mince the garlic in the Hand Blender chopper bowl.

Next, slice the peppers.

In a frying pan, heat the oil and then add the onions and cook until translucent.

Add the peppers and cook until they are just going soft.

Add the minced garlic and cook for a further minute or so.

Then add the cumin, caraway seeds and chilli flakes.

Now add the puree, sugar, salt and pepper and tinned tomatoes.

Cook on a low heat for around 10 minutes, adding a little water if it becomes too dry but take care as you don’t want it too runny.

Then add the butter beans and stir well to mix in the sauce.


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Make 4 dents in the sauce and carefully crack the eggs into the dents.

Cover with a lid and cook until the eggs are just set.

Roughly chop the coriander, including the stalks, in the Hand Blender chopper bowl.

Divide between four plates and sprinkle the chopped coriander on top.

Serve with the yoghurt and warmed flatbread.

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