Middle Eastern Shakshuka

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people

Can be made with these products:


  • 2 tbsp olive oil
  • 2 small red onions, peeled & halved
  • 2 cloves garlic, sliced
  • 1 red and 1 yellow pepper, halved and de-seeded
  • 600g ripe vine tomatoes, quartered
  • 2 tbsp harissa
  • 1 tbsp apple cider vinegar
  • 4 eggs
  • ½ small bunch of parsley, leaves picked
  • 20g feta cheese
  • Salt and pepper, to season


  • Slice the onions and peppers using the thick slicing blade of your Multipro Compact food processor, and reserve. Change the attachment to the chopping blade and add the tomatoes. Pulse until the tomatoes are finely chopped, but not pureed and set aside.
  • Using the mini chopper attachment on your Multipro Compact, pulse the parsley leaves until coarsely chopped. Reserve.
  • Add the olive oil to a large deep sauté pan over a medium heat. Add the sliced vegetables and the garlic and cook until they begin to soften. Pour in the chopped tomatoes and add the harissa and vinegar and season generously.
  • Cook the mixture, stirring frequently, until the tomatoes are reduced to a rich red sauce, around 20 minutes.
  • Make four hollows in the tomato mixture and crack an egg into each. Grind some fresh black pepper over each and a little sea salt and cover to cook for 5 minutes. When the eggs are cooked to your liking, remove from the heat, scatter with chopped parsley, crumble over the feta and serve.

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