Main, Breakfast


If you’ve not tried shakshuka before then you are in for a treat! With a fresh & lightly spiced tomato base and perfectly runny eggs, what’s not to like?

Difficulty Easy
Time 40 minutes
Serves 4
Diet Gluten Free, Vegetarian
  • 4 eggs

    1 onion (diced)

    2 cloves garlic

    1 red pepper (diced)

    Splash of oil

    1 jar Baxters Classic Tomato Chutney

    400g chopped tomatoes

    1 tsp smoked paprika

    ½ tsp cumin

    Small bunch coriander (chopped)

    100g feta cheese

    Salt & pepper

Classic Tomato Chutney
Classic Tomato
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Preheat the oven to 180°C.

Warm the oil in a large, oven-safe skillet over a medium heat.

Add the onion, bell pepper, and salt then cook, stirring often, for about 5 minutes until the onions are tender and turning translucent.

Add the garlic, tomato chutney, cumin and paprika and cook, stirring constantly, for around 2 minutes until nice and fragrant.

Stir in the chopped tomatoes, bringing the heat to a gentle simmer and then cook for 5 minutes.

Turn off the heat then using a spoon make 4 small holes in the sauce for the eggs. Gently crack the eggs into the dents and season with salt and pepper.

Carefully transfer the skillet to the oven and bake for 8 to 12 minutes, after which the whites should be cooked but the yolks still runny.

Once ready remove from the oven and sprinkle with the crumbled feta and coriander.



If you don’t have feta use whichever cheese you have, grated manchego would be delicious. You can also add cooked meats in the fridge to this after you’ve fried your onion & pepper, chorizo works very well!

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