Steve Holding

Steve Holding

20th March 2017


A really popular breakfast dish, served with chunks of fresh homemade bread.

We treat this dish like a veggie version of the Gypsy Eggs. I’ve seen a number of recipes for Shakshuka and they all seem to vary – including the spelling!

I worked with a Moroccan guy in London who loved this dish, only without the eggs, he preferred it served like a little stew to go with grilled fish. When he gave me the recipe, it had absolutely no quantities.

“how much paprika Issam?”
“not much”
“are tomatoes the main ingredient?”
“not really”
“Ok, you make it, I’ll watch!”

I took note of the quantities, but watching him make the dish, he never really weighed anything out, he was literally tipping spices out of the tub into the pan. Anyway, the results were brilliant and this is more or less it (but with eggs, not fish)

Serves 4 (maybe more!)


  • 8 eggs
  • 1 large onion - sliced
  • 3 large peppers - sliced
  • 2 x 400g tins of tomatoes
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • pinch of saffron
  • 100mls olive oil
  • 6 cloves garlic
  • 1 large bay leaf and some sprigs of thyme tied up together
  • 200mls vegetable stock
  • 50g sugar
  • 2 tsp sugar
  • 1 bunch fresh coriander


The day before…
heat the oil in a large casserole pan and add the onions, stir until they soften
add the cumin, garlic, paprika and coriander and continue to cook for a few minutes
add the peppers until they soften, then add the veg stock, saffron, the chopped tomatoes and the bay and thyme bundle
leave to simmer for at least an hour on a low heat. Check the seasoning and add the vinegar and sugar – you don’t want it to be sweet and sour, it’s just to give it a little zing!
The next day…
Warm the stew back up, add the chopped coriander leaves and set aside
In an oven proof frying pan, add a good glug of olive oil and heat up. Add a couple of the eggs (you don’t want to fill the pan with eggs, so you may have to do in batches) and carefully add some of the stew to the pan around the eggs and place into a hot oven until the whites are cooked and the yolks are still runny
Serve with crusty bread for dunkin’

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