Cooking time – 45 mins
Serves 4-8
Equipment – Firegrill & Frypan
Fire – Medium


Shakshuka one pan cooking (great in the garden or camping!)




4Tbsp olive oil

1 green pepper, diced

1 red pepper, diced

1 onion peeled and finely sliced

6 garlic cloves peeled and crushed

2 tsp sweet paprika

½ tsp cumin seeds

½ - 1 tsp cayenne pepper

800g tinned chopped tomatoes

2 tsp sugar

1tsp lemon juice

4-8 eggs - (as many as mouths to feed)

A handful of fresh coriander, roughly chopped



Heat the oil in the pan, add the onion and cook until golden.  Then add the peppers and fry until both are soft.  Throw in the garlic and spices, stir and cook for another few minutes.

Add the tomatoes, stir and sprinkle in the sugar. Add the lemon juice and bring to the boil, simmer then for half an hour. Season to taste  and adding more cayenne pepper if you like it hotter.

Make hollows in the sauce for each of the eggs and break them into them. Pull the pan up further from the heat and cook for about 10 mins until they’re just set.

Scatter with coriander and serve straight from the pan.

Tip: best to use a thick based non-stick frying pan or our 12" Cast Iron Skillet. Drop the grill low to the coals to keep the pan near the fire for best results.