If you haven't yet heard of Shakshuka or Shakshouka, it is a Middle Eastern dish of eggs poached in a spicy tomato sauce. It's a great breakfast or brunch to serve a large number of people as you can bring the pan to the table and have everyone serve themselves. The tomato sauce is delicious for dipping and is also full of lycopene which is a potent antioxidant. It's one of those dishes that you seem to be able to whip up when you think you have 'nothing' to eat apart from a box of eggs & a few other store cupboard ingredients. It's a firm favourite in my house! 

  Serves 5

Serves 5


  • Extra-virgin olive oil, for frying
  • 2 small onions, diced
  • 3 garlic cloves, minced
  • 1 small red chilli, diced
  • 1 tsp paprika
  • 2 tsp cumin
  • 3 handfuls of kale, washed and torn
  • 10 cherry tomatoes
  • 1 tin of chopped tomatoes
  • 5 free-range eggs


  1. Heat a little olive in a large frying pan or skillet. Add the onion, garlic, chilli and spices and fry for about 5 minutes. Add the kale and cherry tomatoes, continue to cook until the kale has wilted.
  2. Add the tinned tomatoes, cover the pan with a lid and cook for 15 minutes.
  3. Create 5 small dips in the sauce in which to place the eggs, then crack them in carefully. Cover the pan and continue cooking for about 8 minutes or until the eggs are nicely cooked through.
  4. Serve with some crusty sourdough bread drizzled with a little olive oil.