Your Saturday Storecupboard Shakshuka

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Your Saturday Storecupboard Shakshuka

Photo by @culinary_caroline

Brighten up your Saturday morning with Leiths teacher Caroline's Store Cupboard Shakshuka. Of North African origins, Shakshuka is a great way to enjoy your eggs a little differently and to incorporate all your favourite flavours and spices.

This recipe can be adapted to what you have in your store cupboard, and your personal tastes. It is ideal as a sharing brunch dish but also makes a great lunch or light dinner. The number of eggs you use can be adpated to how many people you are serving, this recipe is to serve three people at two eggs each.

Have a crack (pardon the pun) at making your own at home and tag us @leithscooking on Instagram and hashtag #CookWithLeiths so we can see your lovely weekend brunch scenes.


Serves 3

Storecupboard Shakshuka
1 onion, diced
1 clove garlic, crushed
1 chilli (red or green), fine dice (use as much or as little as you like, and remove the seeds if you prefer it not so spicy)
1 tablespoon tomato puree
½ teaspoon smoked paprika (any paprika will do)
½ teaspoon cumin (ground or whole)
½ teaspoon coriander seed (ground or whole)
Pinch cayenne pepper
1 400g tin tomatoes (chopped or whole) or 5-6 fresh tomatoes, roughly chopped through with 150-200ml veg/chicken stock or water
Salt & black pepper to season
6 eggs
Coriander or flat leaf parsley to garnish, roughly chopped


  1. In a large frying pan or sauté pan (with a lid) sweat the onion in 1 tbsp of veg oil over a low heat.
  2. Once the onion has softened add the garlic and chilli and cook for 2 mins.
  3. Add the tomato puree and dried spiced and cook for a further 2 mins, stirring to ensure the spices don’t burn.
  4. Add the tinned tomatoes (or fresh tomatoes with the stock or water)season with salt and pepper and allow the sauce to cook down with a lid on it for approx. 10 mins. Give it an occasional stir to ensure its not catching on the bottom, and add a little water if it’s getting over reduced.
  5. Once the sauce has cooked down and you are happy with the flavour and seasoning, make a small well in the sauce and crack an egg into the well, repeat with the remaining 5 eggs (one in the middle and five around the outside).
  6. Place the lid on the pan and allow to cook for between 4-10 mins depending on how well done you like your eggs. Gently touch the surface of the egg to test if they're done.
  7. Garnish with either chopped parsley or coriander for freshness and serve with cornbread, or any crusty bread you have it.

Author: Caroline Lamont


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