Pete Evan’s All Day Breakfast – Shakshuka Eggs

Serves 2 -4

Yum! The earthy spiciness of the tomato sauce really works with the softly baked eggs and the creaminess of the fetta.


4 large (880g) vine-ripened tomatoes, cut into large pieces

3 cloves garlic, chopped

2 teaspoons sweet paprika

2 teaspoons ground cumin

½ teaspoon chilli flakes

¼ cup(60ml) extra virgin olive oil

4 eggs

4 pitta bread or flat bread

Extra virgin olive oil, extra

80g Persian fetta cheese

1/3 cup fresh flat-leaf parsley


How to

  1. Heat the tomatoes, garlic, spices and oil in a medium frying pan. Cover, simmer for about 30 minutes or until the sauce is quite thick. Season to taste.
  2. Preheat the oven to 180 C (160 C fan-forced).
  3. Break the eggs on top of the hot tomato mixture.
  4. Bake for about 8 minutes or until the eggs are set as desired.
  5. Meanwhile, heat bread on a tray in the oven; brush with a little extra olive oil.
  6. Sprinkle egg mixture with crumbled fetta, parsley leaves and freshly ground black pepper. Serve with warm bread.

Other info

Prep and cooking time: 45 minutes

TIP! For this recipe, you need a frying pan that can go into the oven. After cooking the tomato mixture, you can divide the mixture into 2 small pans for 2 individual serves. The tomato mixture can be made a day ahead; reheat until bubbling before adding the eggs.

Reference: The Australian Women’s Weekly Magazine