I fell in love with Shakshuka, or baked eggs, while travelling through North Africa and The Middle East a few years back.  From Morocco through to Turkey this became a staple and I would happily eat it for breakfast lunch or dinner.

There are so many variations, but this recipe is a combination of the favourite bits of many different ones I tried while travelling.

It’s always great for reminiscing about care-free times when all I worried about was where I would find my next baked eggs! 🙂

Shakshuka - Baked Eggs

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 4 serves

Shakshuka - Baked Eggs


  • 3 tablespoons ghee
  • 1 large onion sliced thinly
  • 1 large red capsicum, seeded and thinly sliced
  • 3 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ⅛ teaspoon cayenne, or to taste
  • 1 can chopped tomatoes
  • 1 chorizo - thinly sliced
  • ¾ teaspoon salt, more as needed
  • ¼ teaspoon black pepper, more as needed
  • 5 ounces labne
  • 6 large eggs
  • 1/4 cup of pistachios
  • Chopped coriander, for serving


  1. Heat oven to 375 degrees.

  2. Heat oil in a large skillet over medium-low heat.

  3. Fry the chorizo until golden and caramelised.

  4. Remove and drain on a paper towel and set aside.

  5. Add onion and capsicum and garlic to the skillet and cook until soft (about 10 minutes)

  6. Add the cooked chorizo and; stir in cumin, paprika and cayenne, and cook 1 minute.

  7. Pour in tomatoes and season with salt and pepper; simmer until tomatoes have thickened, about 10 minutes.

    Gently crack eggs into skillet over tomatoes.

  8. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.

  9. With a couple of minutes to go add the Labne and bake for the final couple of minutes

  10. Sprinkle with coriander and pistachios and serve.

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