Shakshuka is my bro’s fave brunch dish and he asked me how I made mine, so I thought I’d share it here as it is a delight! It’s so easy to do and takes under 20 mins, you can eat it straight from the pan so perfect when ya feeling lazy, and I adapt it depending on what I fancy or have in my fridge, making it an all round winner.

I often whack in a tin of mixed beans and a couple more eggs, then take any leftovers to work on a bed of spinach. I cooked it quite a lot in NZ in basic hostel kitchens cos it’s easy & cheap! This time, however, I made it as one portion to eat there and then, and served it with some @bfreefoods wrap soldiers for dunking.



    • 5cm ish piece of chorizo
    • 1/2 red onion
    • 1 clove garlic
    • 1/2 red pepper
    • 3 mushrooms
    • 1 tin chopped tomatoes
    • 1 tsp honey
    • 2 tsp sweet chilli sauce
    • Few drops of Tabasco
    • 1/4 tsp cumin
    • 1/4 tsp smoked paprika
    • 1/4 tsp cayenne pepper
    • 3 eggs
    • Coriander – I only had dried today


    1. Dice your chorizo into small cubes. Cook on high for a minute or two, allowing the oils to be released. Mop up some of the fattiness with a kitchen towel (I don’t like it too greasy so mop up most of it).
    2. Meanwhile, chop the onion, garlic, pepper and mushrooms and add to the pan. Fry for three minutes or until softened and starting to brown.
    3. Add the remaining ingredients except the eggs & coriander. Season & give it a taste, adding more spices if you like it hot, or more honey if you like it sweet.
    4. Create a well in the sauce and crack your first egg in. Repeat with the other eggs and cover the pan with a lid or tin foil (a plate also works quite well but make sure you don’t get it stuck cos das a bloody nightmare).
    5. Meanwhile, slice you wrap into long strips like soldiers. Place on a lined baking tray & spray with @frylightuk garlic oil. Season with your favourites, my fave is a sprinkling of Nando’s lemon & herb rub or peri peri salt. Bake in the oven for 6 or 7 mins or until beginning to brown. Flip & cook for a further two or three mins or until crispy.
    6. Once the egg whites have solidified completely, remove from the heat. Top with coriander and eat from the pan.


  1. IMG_0535

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: