With chilly mornings, there is nothing better than a warm start and this recipes for Tomato Shakshuka, using fresh chilli and tomatoes , definitely provides that.

  • 40 mins
  • 2
  • Easy


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 red chilli, finely chopped (or two if you like chilli heat)
  • 1 crushed garlic clove
  • 1 large beef tomato (approx. 300g) chopped
  • A handful of Piccolo tomatoes
  • 1 tsp red wine vinegar
  • Salt & pepper
  • A pinch of sugar
  • 2 free-range eggs
  • 1 tbsp breadcrumbs
  • Fresh coriander to serve


Heat the oven to 190°C.

Heat 2 tbsp olive oil in an ovenproof frying pan and fry a chopped onion until softened.

Add the chillies and garlic clove and cook for 1 minute.

Add the chopped tomatoes and Piccolo tomatoes, then cook for 15-20 minutes. Add the red wine vinegar, salt, pepper and a pinch of sugar.

Make 2 wells, crack in 2 free-range eggs, sprinkle over the breadcrumbs and bake for 6-8 minutes to cook the eggs.

Scatter with a few fresh coriander leaves and serve.

About The Author

Catherine Scott is Associate Features Editor for Yorkshire Post Newspapers. A self-confessed foodie, she is also a judge of the Deliciousyorkshire/Yorkshire Post Taste Awards.

Let us know what you think