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How To Make The Perfect Shakshuka, According to The Avoca Chefs

This breakfast recipe is perfect for a weekend spent at home.

Shakshuka features poached eggs in a hearty, spiced tomato and pepper sauce. 

Sometimes you’ll find artichoke, feta or even olives in shakshuka, but feel free to top yours with whatever you like. The spices vary somewhat as well; most commonly used are garlic, cumin and smoked paprika.

easy shakshuka recipe


For the shakshuka:

  • 5 eggs
  • 2 red peppers
  • 1 jar passata
  • 2 cloves of garlic
  • 2 red onions
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon fennel powder
  • 1 good pinch chilli flakes, plus extra to garnish
  • 2 dessert spoons smoked paprika
  • A little diced preserved lemon, for garnish
  • 1 bunch spring onions, thinly sliced
  • 1 bunch flat-leaf parsley, chopped 
  • 1 bunch coriander, chopped
  • 100g dukkah 

For the preserved lemon yoghurt:

  • 300g yoghurt
  • 1 preserved lemon, finely diced 
  • Juice of a quarter of a lemon
  • 30ml extra virgin olive oil
  • Black pepper
  • Salt

To serve:

  • Toasted sourdough


  1. Make the preserved lemon first. Place two sheets of kitchen paper or a clean kitchen towel into a sieve or colander. Add the yoghurt and allow to strain for two hours in the fridge.
  2. To make the shakshuka, dice the red onion and sautée with the garlic and a decent drop of olive oil or rapeseed oil.
  3. Slice the two red peppers and add to the red onion and garlic. Cook for 4-5 minutes or until the peppers begin to soften a little.
  4. Add the cumin seeds, ground coriander and fennel. Cook for one minute, then add smoked paprika, passata, chilli flakes and continue to cook.
  5. Add the coriander and half of the chopped parsley. Cover with a lid, then cook for one minute. Remove the lid and make a well for each of the five eggs. 
  6. Crack the eggs and drop one egg into each well. Replace the lid back and cook for approximately for 4-5 minutes or until the eggs are just done.
  7. Take off the heat and garnish with thinly sliced spring onions, finely diced preserved lemon, chopped parsley, chilli flakes, chopped coriander and a good sprinkling of dukkah.
  8. To finish the preserved lemon yoghurt, remove the drained yoghurt from the kitchen towel and place into a bowl. Discard the liquid that has drained from the yoghurt. Mix in the preserved lemon, lemon juice, extra virgin olive oil and salt and pepper to taste. 
  9. To serve the shakshuka, add a few dollops of the preserved lemon yoghurt on top and serve family-style with the toasted sourdough.

Recipe courtesy of Avoca.

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