Shakshuka with Oregano Toast
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 2 400g tin chopped tomatoes
  • 1 red chilli (finely sliced)
  • Small bunch fresh parsley (finely chopped)
  • Small bunch coriander (finely chopped)
  • 1 tbsp tomato puree
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp za'atar
  • 4 slices bread
  • 1 tsp dried oregano
  • Butter
  • Olive oil
  • Salt/ Pepper
  • 1 large onion (peeled and finely sliced)
  • 1 red pepper (core removed and sliced)
  • 1 green pepper (core removed and sliced)
  • 3 cloves garlic (peeled and crushed)
  • 4 eggs
  1. Heat a dash of olive oil in a large frying pan and cook the onions and peppers on a gentle heat for around 5 mins or until the onions are soft and golden. Add the garlic and chillies and then stir in the tomato puree. Add the cumin, paprika and za'atar and pour in the tinned tomatoes. Stir until all ingredients are well combined and cook on a gentle heat for around 7 mins, until the sauce is thickened.
  2. Stir in half of the fresh parsley and coriander and season the sauce with a little salt and pepper. Crack the eggs into the sauce and then place a lid on the pan. Cook for around 4-5 mins until the eggs are cooked through but still runny.
  3. In the meantime add a slice of butter onto each piece of bread. Sprinkle some dried oregano on top and place under a hot grill for 2-3 mins until golden and toasted.
  4. Take the pan off the heat and sprinkle the rest of the fresh herbs on top. Serve immediately with the toast on the side.
Recipe by A Modern Rose at