Ottolenghi’s Shakshuka Eggs

Shakshuka Eggs - Ready To Be Ravaged
Shakshuka Eggs – Ready To Be Ravaged
Shakshuka Eggs - EAT ME They Cry!
Shakshuka Eggs – EAT ME They Cry!
Delicious Shakshuka Eggs
Delicious Shakshuka Eggs

As you may have guessed from the title, this is not my recipe. Alas, it’s Ottolenghi’s. I was tempted to play around with some of the ingredients and pass it off as my own, but that would be pretty dishonest. Plain theft really. Bloody Ottolenghi… he’s just so damn talented! I visited his restaurant in Islington last year with my friend and it was incredible. We barely spoke to one another we were enjoying the food so much! It seems there’s nothing he touches that isn’t turned into incredible, luscious food porn. He’s going to be speaking at the Ballymaloe LitFest this year but unfortunately the tickets to his event are sold out, so I’m going to have to try and gatecrash it. To those who have managed to get their hands on tickets… I’m very jealous.

While this isn’t my recipe, I felt that I just had to share it to those who may not have already tried this… The rest of the world needs his shakshuka in their lives. This recipe is the perfect brunch, it feels indulgent but it’s pretty healthy. You can also make the sauce the night before which is pretty handy if you want to speed up the cooking the next morning. I didn’t have any thyme or saffron and it still worked beautifully. I served this up with my homemade sourdough bread for three very harsh critics (my family) and they all loved it, but don’t just take my word for it…. Try it out!

Luscious Shakshuka Food Porn
Luscious Shakshuka Food Porn


½ tsp cumin seeds
190ml light olive oil or vegetable oil (I used just under half a cup)
2 large onions, peeled and sliced
2 red and 2 yellow peppers, cored and cut into 2cm strips
4 tsp muscovado sugar
2 bayleaves
6 sprigs thyme, picked and chopped
2 tbsp flat-leaf parsley, chopped
1 bunch fresh coriander, chopped
6 ripe tomatoes, roughly chopped
½ tsp saffron strands
Pinch of cayenne pepper
Salt and pepper
Up to 250ml water
8 free-range eggs

  1. In a large saucepan, dry-roast the cumin on high heat for two minutes. Add the oil and sauté the onions for two minutes. Add the peppers, sugar, bayleaves, thyme, parsley and two tablespoons of coriander, and cook on high heat to get a nice colour. Add the tomatoes, saffron, cayenne, salt and pepper. Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce. Taste and adjust the seasoning. It should be potent and flavoursome. You can prepare this mix in advance.
  2. Place four saucepans on medium heat and divide the mixture between them. Break two eggs into each pan, pouring into gaps in the mixture. Sprinkle with salt, cover and cook very gently for 10-12 minutes, until the egg just sets. Sprinkle with coriander and serve with chunky white bread.
Shakshuka Sauce
Shakshuka Sauce
Cook The Eggs In Wells In The Sauce
Cook The Eggs In Wells In The Sauce
Perfectly Cooked Shakshuka Eggs
Perfectly Cooked Shakshuka Eggs
Shakshuka - The Breakfast To End All Breakfasts
Shakshuka – The Breakfast To End All Breakfasts

9 thoughts on “Ottolenghi’s Shakshuka Eggs”

    1. Thanks a million, I know his delicious are so packed with tasty spices but still really easy to make… Winning combination! That bread is my go-to bread recipe, I make one every weekend and it always disappears pretty quickly- it’s definitely worth the time and effort 🙂

    1. I was at his restaurant in Islington last summer which was incredible! We had beef roasted in spices with all these incredible salads with spicy yogurt sauces, fresh mint tea and the most amazing chocolatey almond ricotta cakes…. Oh my god it was amazing! (Is it still weird to remember everything I ate a year later?!) I wish he would open place in Ireland!

      1. Ha! I agree, I was there with my Sister about 2 years ago – and stuffed myself on their Tuna and Cous Cous!! Lets get a petition going to get them over here!

    1. You should give it a go this weekend, it’s so yum. Regarding Heir Island… It would be hard to find a more enjoyable way to spend a day! I had such a brilliant time there, and you really are learning skills for life. If you end up going let me know what you think 🙂

  1. How’d you get your eggs so beautiful? When I cook shakshuka, I never get beautiful whites like that covering the yolk… would love any tips, thanks!

    1. Thanks Wren 🙂 Well make sure to make two little holes in the sauce before cracking the two eggs in so the heat of the sauce cooks them well. Also make sure to cover the pot with a lid so that the steam from the sauce cooks the whites properly. When the eggs are just set (you can poke them with a spoon to check) then they should be done and the yolk should still be runny! I hope that helps, let me know if you still have problems 🙂

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