This dish always manages to sneak into my lazy Sunday go to brunch prep. I haven’t made Shakshuka  in a long while and since sifting through all the middle eastern, mediterranean recipes of late – Ottolenghi; Harissa, you get the connection. 

I’ve since revisited my initial recipe and improved on it, keeping it still very much kid friendly. I dare say that, this is comfort restaurant quality food in the luxury of home. Conventionally, a vegetarian dish, I’ve defied the norms, by adding sausage to pack on protein, giving the dish a smoky meaty flavour, you could also use Italian pancetta .

Also, take your time to get the potatoes right, so they come out crisp on the outside and soft within. This dish warms the heart, scooping up the tomato goodness from the skillet with a crusty baguette is everything on Sunday. P.S, Serve up with hass avocadoes for a real treat! Enjoy!




Preparation Time: 45 mins

Serves 3-4


  • 1 diced beef tomato
  • 1 diced red pepper
  • 100g tomato puree ( i’ve used alce nero’s tomato puree packets )
  • 1/2 red onion, sliced
  • 1 tablespoon chopped garlic
  • 1 1/2 tablespoon paprika powder
  • tablespoon cumin powder
  • *1/2 tablespoon harissa ( omit if you don’t want spice )
  • dash of salt
  • dash of sugar
  • 3 tablespoons of mozerella cheese
    ( i’ve replaced feta with mozerella, knowing the milder taste it goes
    down well with kids as compared to the sourish sharpness of feta)
  • 15-20g chickpeas ( close to a handful )
  • 3 medium sized eggs
  • 4 red potatoes
  • parsley for garnish


  • Oil skillet/cast iron pan, add potatoes and score the tops of them. Sprinkle salt, coat with a generous amount of olive oil and bake at 220°c for 20 mins, remove, splash water ( about 2 tablespoons) onto potatoes and let it continue to bake for 5-10 minutes till soft within.
  • Once ready, remove skillet from oven, place on stove, then place potatoes on a seperate plate.
  • In the hot skillet, fry red onions and garlic till golden brown.
  • Gradually add in red peppers, beef tomatoes, tomato puree, all spices, salt and sugar and let it simmer.
  • Add in sausages ( for maximum taste, air fry the sausages then place in, you can also use pancetta ) and mix well.
  • Next, place back in the potatoes, sprinkle mozerella and crack 3 eggs into skillet pan. Place back into oven and bake for another 5-10 mins at 200°c
  • Once ready, garnish with parsley and serve with toasted bread if choice.

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