Baked Eggs Shakshuka

David & Charlie


  • Eggs
  • Tomato Polpa
  • Cherry tomatoes
  • Tahini
  • Mint
  • Brown Onion
  • Ginger
  • Coriander
  • Pita Bread
  • Cucumber
  • Grape seed oil
  • Olive Oil
  • Lime Juice


  1. Dice up your onion & Ginger, then add to a pan on medium heat with some grape seed oil.
  2. Take your Tahini and add some lime juice & Water then give it a good stir until it becomes a creamy sauce consistency.
  3. Slice some nice long pieces of Cucumber.
  4. Once the onion and ginger are translucent, add in your tomato polpa and a generous splash of olive oil.
  5. When the tomato polpa is simmering/ boiling, make some tiny wells with your spoon and drop in your eggs (2 eggs per person). Ensure the yolks don’t break when cracking them in. Place on your lid and let the eggs steam on top.
  6. Cut up some pita breads to have on the side with cucumber.
  7. Once the egg whites are cooked, sprinkle your chopped herbs & season it, dress with your tahini and place the pita bread & cucumber on the side.
  8. Serve in the pan in the middle of the table.
Print Friendly, PDF & Email

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!