Shakshuka (serves 2-4)

Shakshuka by The Fat Foodie

When I put a call out to my friends a while ago for recipes that they’d like to see featured on my blog one of my friends asked me to make shakshuka. (Sorry it’s taken so long, Chiara!) Shakshuka is a breakfast dish which originates from the Mediterranean and Middle East and is composed of eggs which are baked on a bed of sliced bell peppers that are cooked in a rich and spicy tomato sauce.

At first I didn’t really fancy the idea of eggs baked in spicy peppers for breakfast because it seemed a bit adventurous for first thing in the morning, but I gave it a go for a late breakfast one Sunday morning and was blown away with how tasty it actually is. I added smoked bacon into my shakshuka because bacon’s delicious and enhances the flavour of everything it meets, but feel free to leave it out if you prefer.

Shakshuka is a breakfast or brunch option which is filled with flavour. The sweet sliced bell peppers are gently cooked along with smoked bacon pieces in the spiced chopped tomatoes to form a flavoursome base upon which the eggs are baked. You can have this for breakfast, brunch or even dinner and you won’t be disappointed.


1 tsp coconut oil

4 rashers of smoked bacon (chopped)

2 red or green bell peppers (cored and sliced)

4 eggs

2 tbsps chopped chives

1 tsp sweet paprika

1/2 tsp ground cumin

180g tinned chopped tomatoes

Fresh coriander leaves and fresh chopped chilli


Preheat your oven to 200C/180C Fan/400F/Gas mark 6.

Put a large frying pan over a medium heat and melt the coconut oil in it before adding the bacon and peppers.

Once the bacon is cooked add the spices and chopped tomatoes and then put the mixture in an ovenproof casserole dish.

Make 4 small wells in the shakshuka base and crack your eggs into them.

Bake the shakshuka in the oven until the eggs are cooked to your liking before serving it with fresh coriander and sliced fresh chilli.

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