How to make eggcellent Shakshuka

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Today I’m bringing you a recipe for an easy, indulgent brunch; Shakshuka is a tasty dish that is perfect for a lazy weekend morning. It is simple and inexpensive to make, yet totally delicious and can be made from ingredients in your stock cupboard – you just need to add tasty eggs and some fresh bread! Shakshuka supposedly originates from Northern Africa, hence the addition of warming spices.

For this recipe, I’ve used great quality eggs from Purely Organic (more on those below!) and I’ve finished it with creamy crumbled feta and a good sprinkling of Za’atar, which I’m obsessed with using in my cooking at the moment! The beauty of Shakshuka is that you can totally make it your own depending on what you like, so use this recipe as a base and go wild.

A flat lay image of a box of Purely Organic Eggs on a bamboo tray

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All about those eggs

For me, home cooking isn’t just about the end product – it’s about what you put into the dish too. And that doesn’t just mean effort, that means using great ingredients too.

Where shakshuka is concerned, the eggs are the key component so they need to be really delicious. For this recipe, I’ve used Purely Organic Eggs, a fantastic brand who have a great ethos around supporting small farms and providing a great environment for hens.

There is a big difference between free-range hens and organic hens. Organic hens are kept in smaller flocks, they have space to roam outdoors freely and eat a varied diet of plants, grubs and insects. They are also never fed antibiotics or GM foods.

And if you’re based in Buckinghamshire, Purely Organic is close to home too! They work with a small farm in Tring, so that egg you’re cracking into the pan could be from a local chicken!

We eat a lot of eggs – scrambled, poached, fried, in stir-fries – so to know that they come from a good place and taste delicious is important to me.

Okay, now time for the recipe…

A pot of Za'atar, eggs and fresh coriander on a bamboo tray

How to make Shakshuka

An easy recipe for Shakshuka with feta and za’atar.

Shakshuka Recipe: A flatlay image of a pan of shakshuka on a wooden table.

Time needed: 30 minutes

Serves 4 – 6 people.

– 1 medium onion, diced
– 1 red bell pepper, seeded and diced
– 4 garlic cloves, finely chopped
– 2 tsp paprika
– 1 tsp cumin
– 1/4 tsp chilli powder
– 1 can chopped or whole tomatoes
– 6 Pure Organic eggs
– Salt and pepper
– Fresh coriander, chopped
– Small block of feta, crumbled
– Za’atar

  1. Fry the onions

    Heat a heavy bottom pan over a medium (I’m using my trusty Crayfon!) and add a splash of olive oil. Once hot, add the onions and red peppper.

  2. Spice it up

    Add the garlic, paprika, cumin and chilli powder and stir. Cook for another minute.

  3. Add the tomatoes

    Pour in the can of tomatoes. If you’ve used a can of whole tomatoes, break the tomatoes with a spoon. Season well with salt and pepper and bring the sauce to a simmer.

  4. Egg time!

    Use a ladle to make wells in the sauce and crack your Pure Organic eggs into each well. Cover the pan and cook for 6 – 8 minutes. The whites should go solid but still have a wobble so that the yolks are still runny.

  5. Garnish and serve

    Add the coriander, crumble the feta on top and add a good sprinkle of za’atar. Enjoy with fresh bread and dip straight into the pan.

I hope you enjoyed this recipe as much as I enjoyed creating it (and eating it!) It’s a great option for a lazy brunch and like I said, you can easily customise it with different ingredients to make it your own.

I can’t wait to see what you create – make sure you tag me on Instagram @sophie_etc and Purely Organic @purelyorganiceggs if you make them!

Find out more about Purely Organic Eggs:

Have you ever made Shakshuka? Will you be trying Purely Organic Eggs?

Other posts you might like:

DISCLAIMER: This is part of a paid content campaign with Purely Organic Eggs. Click here for my full disclosure policy.

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