Shakshuka in a Cast Iron Pan


By the wlr team

Shakshuka might not be a dish very well known to everyone, but it should be. This Mediterranean staple can be served for breakfast, lunch or dinner, and is a great dish to share with family and friends. 

  • Recipe makes: 2 servings
  • Prep time:
    5 mins
  • Cook time: 30 mins
  • Calories: 510
    per serving


  • 1 small onion
  • 1 red chilli
  • 2 garlic cloves
  • 10 basil leaves
  • 10 sprays sunflower oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 cans tomatoes, chopped
  • 1 can chickpeas, drained
  • ½ tsp sugar
  • 2 eggs
  • 4 pitta breads


  1. Finely chop the onion, de-seed and finely chop the chilli and crush the garlic. Roughly chop basil leaves.
  2. Heat the spray oil in a large pan and fry the onion, chilli and garlic until soft add in the paprika, cumin and a pinch of salt and pepper, stir through. Stir in the canned tomatoes and chickpeas, bring to a boil and reduce to a simmer.
  3. After 5 minutes check the seasoning, and add a little sugar if the tomatoes are still a little bitter. Simmer for another 5 minutes.
  4. Using the back of a large spoon make 2 dips in the tomato sauce; crack an egg into each one. Cover the pan and cook on low for 6-8 minutes until the eggs are poached to your liking.
  5. Season the eggs, scatter basil leaves on top and serve with pita bread.


*If you like even more heat add some cayenne pepper.

Nutrition information per serving
Calories (kcal)510
Carbohydrate (g)72.9
Fat (g)11.7
Protein (g)27.2
Fibre (g)12.5
Alcohol (g)0.0
Fruit & Veg7.4

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