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This is a perfect brunch recipe for the weekend. The thick tomato sauce tastes delicious with the cumin, paprika and sweet red pepper. We love to serve this with big dollops of creamy coconut yoghurt, toasted sourdough and avocado on the side.

  • For the shakshuka:
  • 1 red onion, peeled and roughly chopped
  • 3 garlic cloves, peeled and chopped
  • 2 red peppers, deseeded and sliced
  • 1 teaspoon of dried mixed herbs
  • 2 teaspoons of paprika
  • 1 teaspoon of cumin
  • 1 tablespoon of tomato puree
  • 1 tablespoon of harissa paste
  • 2x 400g (14oz) cans of tinned tomatoes
  • 1 tablespoon of apple cider vinegar
  • a pinch of sea salt
  • a drizzle of olive oil
  • to serve:
  • 4 tablespoons of coconut yoghurt
  • A handful of fresh coriander
  • A pinch of pepper
  1. Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a large pinch of salt. Cook for 5-10 minutes until soft.
  2. Add the mixed herbs, paprika and cumin and cook for 2 minutes before adding the sliced red peppers. Mix well and cook for 5-10 minutes until the peppers soften.
  3. Once the peppers are a little soft, add the tomato puree, harissa paste (if using), tinned tomatoes and apple cider vinegar. Mix everything really well before leaving to cook for 20 minutes.
  4. Once ready to serve, remove the pan from the heat and spoon on four big dollops of coconut yoghurt. Garnish with some fresh parsley and cracked pepper.