Ottolenghi's Shakshuka Recipe: A Warm, One-Pan Classic Perfect for UK Kitchens

^{Published on November 15th, 2025}

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Easy

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Shakshuka is one of those dishes that feels cosy, vibrant, and endlessly satisfying. It’s the kind of recipe you reach for when you want something comforting but still full of character – a pan of gently simmered tomatoes, peppers, spices, and perfectly cooked eggs. This shakshuka recipe brings the best of the traditional version with a simple method and ingredients you can easily find in the UK, making it a brilliant choice for brunch, lunch, or even a quick mid-week dinner.

What makes shakshuka so irresistible is its balance: rich shakshuka eggs in tomato sauce, the warmth of cumin, the gentle heat from harissa or pilpelchuma, and the creamy finish of labneh or thick yoghurt. Whether you’re trying the dish for the first time or looking for an authentic shakshuka recipe with a reliable method, this version keeps the spirit of the original while being approachable for everyday cooking.

Ingredients

2 tbsp olive oil
Carrots: 2 medium (approx. 200-250g), grated
2 tbsp pilpelchuma or harissa paste
2 tsp tomato purée
2 large red peppers, diced (about 300g)
4 garlic cloves, finely chopped
1 tsp ground cumin
5 large, very ripe tomatoes, chopped (about 800g) – tinned tomatoes also work well
6 medium free-range eggs
120g labneh or thick yoghurt
Salt

Instructions:

Set a large frying pan over medium heat and warm the olive oil. Add the pilpelchuma or harissa, tomato purée, peppers, garlic, ground cumin, and ¾ teaspoon of salt. Cook for around 8 minutes, stirring occasionally, until the peppers soften and release their sweetness.
Tip in the chopped tomatoes, bring everything to a gentle simmer, and let the sauce cook for another 10 minutes. You’re aiming for a thick, rich base full of flavour. Give it a quick taste and adjust the seasoning if needed.
Use the back of a spoon to make small dips in the sauce. Crack the eggs carefully and drop each one into its own pocket. Give the whites a slight swirl with the sauce, avoiding the yolks. Let everything simmer uncovered for 8–10 minutes until the whites set but the yolks are still runny. Pop a lid on if you want to speed things up.
Take the pan off the heat and let it settle for two minutes. Spoon into plates and finish each serving with a generous dollop of labneh or yoghurt. Warm flatbreads, toasted sourdough, or crusty bread make the perfect companions.

Why This Recipe Works

If you’re after a vegetarian shakshuka recipe that’s rich, aromatic, and truly satisfying, this one ticks every box. The combination of peppers, tomatoes, and warming spices creates a base that’s both hearty and bright, while the eggs bring just the right amount of comfort. It’s a recipe built for sharing, but also perfect for a quick solo meal.

This dish also adapts easily – add spinach, extra chilli, herbs, or even chickpeas depending on what you have at home. Whether you’re planning a relaxed weekend authentic shakshuka recipe or a simple weeknight supper, this pan delivers.