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An egg-cellent one-pot Middle Eastern brunch classic!

Serves: 3-6 | Prep: 25 mins | Origin: North Africa/ Middle East | Vegetarian

Shakshuka_Tropical Sun



  1. Heat the olive oil in a large cast iron skillet. Add in the onion, green peppers, garlic, coriander, paprika, cumin, chilli flakes, salt and pepper
  2. Cook on a low-medium heat, stirring frequently, until the vegetables have softened but not caramelised, for approximately 10 mins
  3. Add in the tomato puree and stir continuously for 5 mins
  4. Add in the fresh tomatoes and sugar and cook for 5 mins
  5. Add in the chopped tomatoes and cook until the liquid in the tomato mixture has reduced by half, approximately 10-12 mins
  6. Using a wooden spoon, make 4-6 evenly spaced indentations or ‘wells’ in the tomato mixture. Carefully crack an egg into each indentation
  7. Reduce the heat to low, cover the skillet with a lid or foil, and cook until the egg whites are set, approximately 3 mins
  8. Place the skillet under a grill for 3 mins or until the egg yolks are cooked to your liking
  9. Garnish with the fresh parsley, mint, salt and black pepper

Serve With

  • Flat bread
  • Garlic yoghurt

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