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Shakshuka! (move on over egg curry…)

Shakshuka! (move on over egg curry…)


So I may be a little late to this egg party but I’ve had my first taste of ShakshukaΒ today and trust when I say that I am addicted. Not only is it super tasty, spicy and a delight to the taste buds but its also so quick to make, definitely a lot easier than the egg curry process (boiling the eggs and all the waiting just gets to me every time because i’m usually ravenous when I start to cook πŸ˜‰

The way I made mine would probably serve two but I was uber hungry so safe to say I demolished the entire pan on my own. The best part is that you can make this as spicy (or unspicy) as you like, and you can add some more ingredients in as you become more familiar making it.



  • 1 large shallot
  • 1 bunchΒ (combined)Β ofΒ  chopped coriander, parsley and basil
  • 1 teaspoon garlic
  • 2 habanero chillies (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground dried coriander
  • 1 teaspoon paprika
  • salt to taste
  • 4 eggs
  • 400 g of pureed tomato
  • 1 tablespoon concentrated tomato paste
  • 4 tablespoon of water

Heat a medium sized frying pan and add approximately one tablespoon of oil (I used coconut oil). Add your onions and sautee for 5 minutes until lightly browned.

Add your chillies and half of your coriander, parsley and basil.Β  Cook for 2 minutes and then add in your tomato and tomato paste. Cook for 5 minutes and then add some water. At this point you can add in your garlic, salt, spices and paprika.Β Β  Once the mixture is simmering, make four shallow wells in the mix and gently crack your eggs in. Cover and allow to cook for about 6 – 10 minutes depending on how well done you like your eggs. Once cooked sprinkle over the remaining coriander/parsley/basil and serve immediately either with crusty bread or flat bread and some cumin spiced yoghurt.

If you make this – Β tag #thefitfabfoodie on instagram so I can see your pictures!


About the author

Meera Vadgama

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