Shakshuka (Baked Eggs in Tomato & Chilli Sauce)


  • 1 Punnet of Ripe Tomatoes (Approx. 200g)
  • 2 tbsp Passata (A Squeeze of Tomato Puree Mixed with 2 tbsp Water Will Work Also)
  • 1 Large Free Range Egg
  • 1 Small Red Onion Finely Chopped
  • 1 Clove Garlic Finely Chopped 
  • 1 Heaped tbsp Natural Yogurt
  • Handful of Fresh Salad Leaves (I Use Cress & Rocket For a Peppery Taste) 
  • 3-4 Fresh Basil Leaves
  • 1/4 tsp Dried Sage
  • 1/4 tsp Paprika 
  • Small Pinch of Chilli Flakes
  • Himalayan Salt & Ground Pepper To Taste 
  • 1/2 Sliced Avocado (Optional)


  • Preheat your oven to 180˚C
  • Heat an oven proof pan with a drizzle of olive oil
  • Add the chopped red onion to the pan and cook for around five minutes, then add the garlic and cook for 1 minute extra
  • Roughly chop the tomatoes and add to pan with garlic and onion, then stir in the dried herbs
  • Add the passata, or 2 tbsp of water and tomato puree and mix in. It should be a thick consistency, enough so when you crack the egg in, it won't simply disperse all around the pan
  • Simmer on a medium heat for around 20 minutes to allow the flavours to come together
  • Give the mixture a taste and add more seasoning if required (I usually add more chilli & paprika)
  • Just before adding the egg, give the fresh basil leaves a bash to release the flavour and add to the mix
  • Crack the egg onto the surface and place in the oven for around 6-7 minutes so the yolk is still nice and runny
  • Take out the oven, add a large dollop of yogurt, the fresh rocket leaves and sliced avocado
  • Sprinkle a little more black pepper and enjoy!