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British Tomato Shakshuka

Perfect for breakfast or brunch, this British tomato recipe tastes fantastic with crusty bread to mop up all the delicious juices.

Suitable for vegetarians

  • Servings: 4
  • Preparation: 20m
  • Cooking: 15m


  • 500g British medium vine tomatoes
  • 2tbsp olive oil
  • 2 large onions, thinly sliced
  • 2 garlic cloves, crushed
  • 2 red peppers, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 1/2tsp cumin seeds
  • 1tsp mild chilli powder
  • 1tbsp tomato puree
  • 2tbsp chopped fresh parsley, plus extra to garnish
  • 4 large eggs
  • 50g feta cheese, crumbed
  • 150g thick Greek-style yogurt
  • Salt and freshly ground black pepper
  • Crusty bread, to serve


  1. Halve the British tomatoes and set to one side.
  2. Heat the olive oil in a large saucepan that has a lid. Gently fry the onions, garlic and peppers in the covered pan for about 10 minutes, or until very soft.
  3. Add the cumin seeds, chilli powder, tomato puree and parsley, stirring well. Season. Add the tomatoes and cook over a medium heat for about 8-10 minutes, uncovered, adding a splash of water if it begins to look too dry.
  4. Stir well, then make 4 spaces among the ingredients. Crack the eggs into these spaces and cook gently for a further 8-10 minutes, until set. If you like, grill the top for a few moments to set the surface of the eggs.
  5. To serve, crumble the feta cheese on top and sprinkle with extra parsley. Season with a little extra black pepper. Put the yogurt into a bowl and sprinkle with a little chilli powder. Serve alongside the Shakshuka with crusty bread.
Cook’s tip: This is great as a sharing dish, where everyone just eats straight from the pan!  
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