Shakshuka with Pita Bread, Paprika, Tomatoes and Parsley

Healthy, flavoursome, chock full of vegetables, and oh-so beautiful, there are so many reasons to love this shakshuka.


  • 2 tbs olive oil
  • 2 garlic cloves, finely chopped
  • 1 shallot, chopped
  • 1 red chilli, seeded and finely chopped
  • 1 small red capsicum, cored, seeded and diced
  • 2 tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 pinch caster sugar
  • 675g (3 cups) canned chopped tomatoes
  • 4 large eggs
  • 150g cherry tomatoes, on the vine, picked
  • 1 handful flat-leaf parsley leaves
  • 4 white pita bread
  • 2 tbs butter, softened
  • 3 tsp nigella seeds
  • 3 tsp fennel seeds
  • Salt
  • Freshly ground black pepper


Step 1.
Heat the olive oil in a large sauté pan set over a medium heat until hot.

Step 2.
Add the garlic, shallot, chilli, red capsicum and a generous pinch of salt, frying until softened and starting to colour for 4-5 minutes.

Step 3.
Stir in the paprika, dried herbs and sugar and cook for 1 minute before covering with the chopped tomatoes.

Step 4.
Stir well and bring to a simmer. Cover with a lid and cook over a low heat until thickened for 6-8 minutes.

Step 5.
Once thickened, season to taste with salt and pepper. Crack the eggs on top, cover again with the lid and cook for a further 4-6 minutes until the eggs are set.

Step 6.
Remove the lid and scatter the cherry tomatoes and parsley on top. Set off the heat to cool.

Step 7.
Warm the pita bread in a toaster or under a hot grill. Spread with butter and sprinkle with the seeds, serving with shakshuka.

Serves 4