Flora Shedden recipe: Shakshouka

The newest recipe from our weekly columnist, Great British Bake Off star Flora Shedden, is a mouth-watering recipe for a wonderful Tunisian dish, Shakshouka.

Published 11th Mar 2016
Updated 11 th Mar 2016

Shakshouka is a Tunisian dish originally, but can be interpreted in so many different ways it has almost lost its roots. I love the traditional version of chilli, pepper, tomatoes and onions with eggs poached in the sauce. A speedy breakfast for a slow weekend morning or a weeknight feast.


Serves 2-3



• Olive oil

• 1 large red onion

• 2 spring onions

• 2 garlic cloves

• 1 red pepper

• 1 tsp chilli flakes or 1/2 fresh chilli deseeded

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• 1 tsp ground cumin

• 400g tinned chopped tomatoes

• salt and pepper

• 4 eggs

• fresh parsley, to serve

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• crumbled feta, to serve


Preheat the oven to 200C. Finely chop the onion, spring onions, garlic and pepper. Heat some olive oil in an oven proof frying pan. Add all the chopped veg and cook for 2-3 minutes or until beginning to soften. Add the chilli and cumin and stir well. Add the tomatoes and allow to bubble for a further 2-3 minutes. You want it to reduce slightly, so don’t be afraid of a high heat, just stir regularly. Take off the heat and season with salt and pepper to taste.

Use a tablespoon to make little holes in the pan. Crack the eggs into the holes then place in the oven for 7-9 minutes or until the whites of the egg have just set. Serve immediately with the parsley and feta and good slabs of toast and butter. It is very much a sharing dish so allow people to help themselves, using the toast as a spoon.

Find this and more recipes like it on Flora’s websitewww.florashedden.com/ and follow Flora on Twitter @florashedden

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Flora Shedden was a hugely popular semi-finalist on this year's Great British Bake Off and recently announced she would taking a year off from university to write a cookbook.
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