Brunch Club: Sensational Shakshuka

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Is there anything better than gathering friends and family together or celebrating a warm, sunny Sunday morning with a hearty, healthy brunch? There’s something indulgent and luxurious about combining breakfast and lunch, and hosting a brunch club is a brilliant way to get neighbors together and to catch up with old friends.

With warmer climes on the horizon and many of us desperate to reconnect with family and pals we haven’t seen for a while, here’s a perfect recipe to bring everyone together and enjoy a leisurely weekend feast. 

Not your average eggs

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We all know that eggs are a perennial high-flier in the list of the best brunch dishes, but you can go a lot further than the classic Benedicts and understated but delicious poached eggs and avocado. If you’re looking for something with a little more va-va-voom and a dish that will catch the eye on any brunch table, take a look at this homemade shakshuka recipe.

Shakshuka is a vibrant, fresh, healthy egg dish, which originated in North Africa. With the help of a few herbs and spices, this dish gives standard store-cupboard and refrigerator staples a serious flavor kick. 

What you’ll need

To make your own shakshuka, you’ll need the following ingredients:

  • Extra virgin olive oil
  • 1 large onion (chopped), 2 green peppers, 2 cloves of garlic (finely chopped)
  • Tomatoes: you can use chopped fresh vine tomatoes, canned tomatoes or a combination of the two. If using both, opt for 6 large vine-ripened tomatoes and half a cup of tomato sauce.
  • Coriander, cumin and paprika
  • 6 large eggs
  • Parsley and mint to garnish


To make your shakshuka, follow these steps:

  • Cook your onions, garlic and peppers in a skillet with olive oil and then add in your coriander, cumin and paprika followed by a healthy pinch of pepper and salt. Stir until the vegetables are tender and there’s a pleasant aroma circulating.
  • Add your tomatoes to the pan, stir and then bring to the boil. Continue to simmer for 15 minutes and then cook for another few minutes to thicken your sauce.
  • Using your spoon, make a series of indentations in your sauce and place an egg inside each one.
  • Turn the heat down slightly and then cook the eggs briefly until the whites have become firm.
  • Sprinkle some parsley and mint leaves and serve. 


If you’re looking to inject some heat and extra spice to your dish, you can add cayenne or red pepper flakes. Most people tend to like their egg yolks soft, but if you prefer them hard, simply add a couple more minutes to the cooking time in the final stage. Shakshuka is a fabulous brunch option, but you can also serve it for lunch or dinner. 

If you’re thinking of organizing a brunch club, or you’re keen to exercise your culinary talents next weekend, why not give this recipe a try? You only need a handful of ingredients and you can use any leftovers for a delicious dinner or supper. 

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