Shakshuka. Image Credit: Kerryn du Toit

Bake fragrant Shakshuka as a fail-proof breakfast dish

Shakshuka is a popular Middle Eastern dish which consists of earthly tomato flavours, cheese and eggs – it’s delicious any time!


Shakshuka. Image Credit: Kerryn du Toit

What is better than a hearty breakfast with everyone surrounded around the table, breaking bread and dipping it into the sauce of a shakshuka?

Shakshuka is a baked egg dish, where the eggs are broken into a spicy mixture of tomatoes and spices. It’s suitable for vegetarians, but just as tasty for meat eaters to enjoy instead of more conventional scrambled or fried eggs.

You can serve with all the side trimmings to accompany a breakfast of champions and serve up a good old family gathering meal.

Breakfast Shakshuka

5 from 4 votes
Recipe by Kerryn du Toit Course: BreakfastCuisine: GlobalDifficulty: Moderate
Prep time


Cooking time


Total time



A yummy breakfast meal.


  • 2 tablespoons olive oil

  • 1 large yellow onion

  • 1 large red pepper, chopped

  • 1/4 teaspoon sea salt (fine)

  • 3 cloves garlic (pressed or minced)

  • 2 tablespoons tomato paste

  • 1 teaspoon cumin

  • 2 handfuls baby spinach

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon red pepper or chilli flakes

  • 1 can crushed tomatoes

  • 2 tbs parsley chopped (fresh)

  • 1 can baked beans

  • freshly ground black pepper

  • feta cheese (1 block crumbled)

  • 5 eggs


  • Preheat oven to 180°C.
  • Warm oil in a frying pan over a medium heat, and fry the onions and red pepper with the salt.
  • Cook until onions are soft and translucent.
  • Add the spinach and allow it to wilt.
  • Add garlic, tomato paste, cumin, chilli flakes, paprika and cook for a further 2-3 minutes. The fragrance of all the spices combined should be in the air!
  • Pour in the crushed tomatoes then add the parsley.
  • Stir mixture and add baked beans.
  • Leave to simmer for 5-7 minutes giving the flavours a chance to mix through.
  • Turn off the heat and season with more salt and pepper accordingly.
  • Place mixture into the oven proof pan or tray with sides.
  • Make egg-shaped wells in the mixture with the back of a spoon.
  • Crack eggs into the wells.
  • Season the eggs.
  • Bake for 8-12 minutes, checking every minute after 8 minutes.
  • When the egg whites are opaque and yolks stiffened up a bit but still have a slight jiggle they are ready (they will continue to cook in the pan after it is removed from the oven).
  • Crumble feta on, top with a bit of parsley and serve with all the side trimmings and fresh bread.

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