Picture of shakshuka eggs

Stovetop shakshuka

This is an easier version of the deliciously decadent eggs with gentle spices and loads of flavour that is shakshuka. It’s often baked, but it’s far more difficult to get the timing right to keep those eggs gooey and runny, which is why this stovetop version is a hit.

You have far more control over how cooked the eggs get and the more you make the dish, the more you’ll know just how you like it.

Stovetop shakshuka

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Recipe by Marti Cuatt Course: Breakfast, BrunchDifficulty: Some skill required


Per 2x eggs
Prep time


Cooks in around


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You will need

  • 1 tsp olive oil

  • 1 onion, finely sliced

  • 1/2 red capsicum, chopped

  • 1 fresh chilli, chopped (optional)

  • 2-3 garlic cloves, crushed

  • 2 tsp smoky paprika

  • 1/2 tsp ground cumin

  • 1/2-1 tsp cayenne pepper

  • 1x 400g tin tomatoes (or ripe tomatoes when they’re in season)

  • 1/2 tsp sugar

  • 1/4 tsp salt

  • Grinding of black pepper

  • 4 free range eggs

  • 1 cup baby spinach leaves

  • Handful of fresh coriander, roughly chopped, to garnish.

  • Teaspoon Greek yoghurt or sour cream to finish.

Here’s what to do

  • Heat the oil in a deep frying pan over a medium heat and add the onion. Cook until golden, then add the capsicum.
  • Fry until both are soft, then stir in the garlic, chilli and spices and cook for another couple of minutes.
  • Pour in the tomatoes and roughly crush with a fork.
  • Stir in the sugar, then bring to the boil before then turning down the heat to simmer for 20 minutes.
  • Add washed spinach leaves and mix through until wilted.
  • Make divots in the sauce for each egg. Break them, one at a time in a cup or glass and gently tip into the divots.
  • Season eggs lightly with salt & pepper, turn the heat down as low as possible, then cover and cook between 5-7 minutes, until the eggs are just set.
  • Garnish with coriander, top with yoghurt or sour cream and serve steaming hot.

Tips and tricks

  • This sauce recipe makes enough for four eggs to comfortably fit in the pan.
  • You can also bake these eggs in the oven for 10 minutes or until you’re happy with how set they are.

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