Tubby’s Shakshuka

Serves 4


One medium onion diced

One red bell pepper diced

One tin of chopped tomatoes

4 cloves of freshly chopped garlic

4 tablespoons Tubby’s Olive Oil 

1 teaspoon Tubby’s Moroccan spice 

Salt and pepper to taste 

One cup of Roma tomatoes cut in half

4 large eggs 

Half a teaspoon sugar 

Dress it up: 

Half a cup of feta 

A bunch of fresh coriander 

Tubby’s Fire Dance chilli paste 


  • Heat Tubby’s Olive Oil over a medium high heat in a large cast iron pan 
  • Gently fry the diced onion and red pepper 
  • Turn the heat down to medium and add Tubby’s Moroccan spice, Fire Dance  Chilli Paste (if heat is desired in the dish)  and garlic and gently fry with the onion and pepper.
  • Add tinned chopped tomatoes and cook for 5-10 minutes, stirring continuously  
  • Add sugar (sugar brings out the sweetness of tomatoes and cuts through the acidity, enhancing the dish)
  • Turn heat down and with a large spoon, press intents into the  tomato base (these will be for the  eggs)
  • One by one, gently break an egg into a small ramekin and slowly pour the egg into an indent, repeat the process until all four eggs are in the tomato base. 
  • Cover and let the eggs steam until they reach the desired firmness 

Serving Suggestions:

  • Dress the shakshuka with chopped coriander to add freshness 
  • Crumble feta and sprinkle over top
  • Serve with a fresh baguette, warmed to perfection in the oven

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