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Street Food Chef

North African Shakshuka

Poached eggs in a spiced tomato, pepper & chilli sauce, topped with tangy feta cheese, fresh parsley & olives.


25 minutes


26 minutes


10 people


90g olive oil

300g onion, thinly sliced

250g red pepper, deseeded & thinly sliced

30g red chilli, deseeded & chopped

14g garlic, peeled & sliced

1kg tinned chopped tomatoes

50g Street Food Chef Chermoula Seasoning

10 eggs

Chopped parsley, chopped black olives & crumbled feta to garnish


1. Heat the olive oil in a large frying pan. Add the onion, red pepper & chilli, sauté for around 5 minutes before adding the garlic & continue sautéing for 1 minute.

2. Add the Street Food Chef Chermoula Seasoning, cooking out the spices before adding the tinned chopped tomatoes. Bring to the boil then reduce to a simmer & cook for 10 minutes.

3. Season to taste. Then press 10 holes in the reduced sauce. Crack the eggs in the holes, cover & steam the eggs for around 10 minutes.

4. Garnish with the parsley, olives & feta. Now serve.