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Mediterranean Vegetable Shakshuka

Sunny-side-up egg yolks are simmered in a tomato and vegetable sauce, infused with a savoury Middle Eastern spice blend of Smoked Paprika, Cumin, Pepper, Cayenne, Turmeric and Caraway. Grab a large spoon, a hunk of bread (to soak up all the savoury sauce) and dig into this rustic, comfort meal.

Serves: 6
25 mins Prep Time 40 mins Cook Time
25 mins Prep Time
40 mins Cook Time
  • For the Shakshuka Spice Blend, mix all the ingredients in a small bowl until well blended. Set aside.

  • For the Mediterranean Vegetable Shakshuka, heat the oil in a large cast iron frying pan on a medium heat. Add the onions and cook stirring until they become translucent, this will take about 5 minutes. Add the garlic and continue to cook and stir for a further minute. Add the aubergine and courgette and continue to stir and cook for 10-15 minutes, or until the vegetables are tender.

  • Reduce the heat to medium-low. Add 1 tbs of the Shakshuka Spice Blend, Salt, Dill and ground Fennel, stir to coat vegetables. Increase heat to medium, add the tomatoes, cook and stir constantly for 3-5 minutes, or until sauce has thickened slightly.

  • Reduce the heat to low, make 6 indentations with back of a spoon into the sauce mixture. Break eggs into each indentation and cover with a lid. Cook for 10-15 minutes (10 minutes for soft yolks or 15 minutes for firm yolks). If desired finish under a hot grill then sprinkle with Parsley.

  • Serve with sliced crusty bread.

Cooking tip

Shakshuka Spice Blend is a savoury mix of cumin, smoked paprika, black pepper, caraway, garlic, turmeric, cinnamon and red pepper. It is a favourite seasoning throughout North Africa and the Middle East, and growing in popularity around the globe. 

Store the leftover Shakshuka Spice Blend in tightly covered jar in a cool, dry place.

Use the leftover Shakshuka Spice Blend to prepare a classic shakshuka or create your own twist.

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