Shakshouka
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BBQGluten Free

Shakshouka

Prep

10 mins

Cook

30 mins

Serves

4

Method

Direct

A punchy, spiced tomato and pepper sauce loaded with baked eggs, finished on the Kamado. Easy, endlessly adaptable, and perfect for a lazy weekend brunch.

Inspired by Only Slaggin's beachside Easter breakfast — a Kamado shakshouka, easy enough for a lazy brunch and endlessly adaptable to whatever's in the fridge.

⚠️ Always check individual product labels for allergen information as ingredients vary by brand. ⚠️

Servings1x

For the shakshouka

  • —2 tbsp olive oil
  • —1 large onion, chopped
  • —2 peppers, chopped
  • —2 garlic cloves, chopped or grated
  • —1 tsp ground coriander
  • —1 tsp paprika
  • —0.5 tsp ground cumin
  • —1 pinch red pepper flakes or chipotle
  • —0salt and pepper, to taste
  • —2 tins chopped tomatoes
  • —4 large eggs

Optional extras

  • —0fresh parsley leaves, chopped
  • —0fresh mint leaves, chopped
  • —0spinach leaves
  • —1.5 tsp harissa

Prevent your screen from going dark as you follow along.

  1. 01

    Set the Kamado up for direct heat and place a cast iron pan or Dutch oven on the grate. Add the olive oil.

  2. 02

    Add the onion and peppers, and cook until softened.

  3. 03

    Stir in the garlic, coriander, paprika, cumin and chilli flakes, and cook until fragrant.

  4. 04

    Pour in the chopped tomatoes, season with salt and pepper, and simmer until the sauce reduces enough to hold small wells for the eggs.

  5. 05

    Crack the eggs into the sauce, cover, and cook until the whites are set and yolks are done to your liking.

  6. 06

    Scatter over any optional herbs or spinach and serve hot with thick slices of toasted GF crusty bread for dipping.