It’s definitely Shakshuka time of year, brrrr! Im not a huge fan of winter – more of a summer to summer girl but usually a Jozi winter is not that bad. but I have definitely noticed a drop in temp this year. Right?

So this recipe from Lorna is just perfect and also one I haven’t made myself before so what a fabulous new addition to my recipe book.
ShakshukaShakshuka Shakshuka

If these gorgeous pictures don’t convince you then take my word for it. It is delicious! Well worth trying!

Comforting Vegetable Stew

Did you try this delicious stew we posted a while ago?

Its a must try this winter too – Hearty Stew



Jump to Recipe Print Recipe
This warm and hearty Shakshuka is beyond delicious and full of flavour. Perfect for these cold days ahead!
Serves: 2 People
Prep Time: 10 minutes
Cook Time: 25 minutes


  • 1 tbsp Olive Oil
  • 1 Red Onion Sliced
  • 1 Yellow Pepper Sliced
  • 1 tsp Garlic Crushed
  • 1 tsp Paprika
  • 1 Pinch Cumin
  • 1-2 tsp chilli flakes
  • 1 Tin Cherry Tomatoes
  • 1 tsp Brown Sugar
  • 2 L Eggs Free Range [Available in store]
  • 1 Handful Baby spinach Chopped
  • 2 tbsp Feta Crmbled
  • 2 Slices Sourdough
  • 1/2 Fresh lemon
  • sat & pepper To taste


  • Using a pan with a lid, add the olive oil and sauté the onions over a medium heat. Add the pepper and garlic and cook until soft.
  • Add the paprika, cumin and chilli and cook for 2 minutes.
  • Pour in the tinned tomatoes, sugar, and season. Allow to simmer for 10 minutes.
  • Using a wood make two spaces in the sauce and break in the eggs. Place the lid on the pan and cook on low for 10 minutes.
  • Once the eggs have cooked top with feta, baby spinach and a squeeze of lemon juice.