Shackshika 300x300


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  • 4 tbsp olive oil
  • 1 onion finely chopped
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 6 garlic cloves, crushed
  • 2 tsp sweet paprika
  • 1/2 tsp cumin power
  • 1/2 tsp cayenne pepper (optional)
  • 800 gr ripe tomatoes, diced (can use tinned tomatoes)
  • 4-6 eggs
  • bunch of fresh coriander, roughly chopped
  • juice of 1/2 lemon


Heat the oil in a large frying pan over a medium heat and add the onions. Cook until slightly golden, then add peppers. Cook till soft, then add garlic and stir in spices. Cook for a couple of minutes.

Add tomatoes and lemon juice, bring to a boil. Reduce the heat and simmer for 30 min until slightly thickened. Add salt to taste. Make 4-6 divots (according to the number of eggs using) in the sauce and carefully break in the eggs. Turn the heat to low, cover the pan and cook for about 10 min, until the eggs just set. Turn off the heat. Sprinkle with fresh coriander. Serve with some toasted bread or pita bread.


For a vegan option, eggs can be substituted by a silken tofu.

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