Shakshuka is a breakfast dish that stems from the Middle East and Northern Africa. It’s spicy and rich and a great way to start the weekend (or any other day if you have the time).

Shakshuka translates to jumbled I read. It’s just a mixture of peppers, onions, garlic, a few spices and then topped with an egg or two. Cooked on the Big Green Egg it’s wonderful.


Serves 2

Cooking surfaces

Cast Iron Grid

BBQ Temperature



  • 1 onion, finely sliced
  • 1 red or orange pepper, chopped into 5mm cubes
  • 1 red chilli, finely sliced
  • 3 tbsp olive oil
  • 5 cloves of garlic, finely sliced
  • 1/2 tsp salt
  • 1/2 tsp chilli powder
  • 1.5 tsp smoked paprika
  • 1 tsp cumin seeds
  • 1 tbsp sumac
  • 2 tbsp za’atar
  • 2 tins chopped tomatoes
  • 2 Eggs
  • A small handful of fresh coriander leaves



  1. Setup your Egg for a direct cook with just the stainless steel grid. Adjust the temperature to around 200°C.
  2. Into your pan pop the oil, chopped onion, pepper and chilli. Fry this off for about 5 minutes until the vegetables soften.
  3. Finely chop the garlic and then add the salt.  Grind the garlic and salt using your knife blade to create a paste.
  4. Add the spices (excluding the za’atar) and garlic paste, and stir through your vegetables, cooking for 5 minutes.
  5. Add the tin of chopped tomatoes. Cook for 15 minutes.
  6. Make 2 wells in the tomatoes and crack in 2 Eggs.
  7. Cook for about 5 minutes until the Egg white has just cooked. Try and resist looking too much as you will slow the cooking of the eggs.
  8. Sprinkle with the za’atar and a bit of chopped coriander leaf and serve into bowls with some nice chunky crusty bread.

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