One taste for shakshuka and you'll be coming back for more!  This is our go-to fridge breakfast, lunch or dinner, our hangover cure, our meal on a dime!   For us the perfect ratio is 3 eggs.   We've garnished with cilantro too, or nothing at all.  MAKE AHEAD: Sauce can be made in full. Re-warm in frying pan and continue by adding in eggs, making it a fantastic brunch option.   

4 tbsp. (or as needed) olive oil
1 onion, thinly sliced
1 red pepper, thinly sliced
1 large clove garlic, finely chopped
1 tsp. Paprika
1 tsp. Cumin
1⁄4 tsp. crushed red chilli flakes
1 cup canned tomatoes and their juices
4-6 large eggs
5-6 sprigs flat-leaf parsley
5-6 sprigs fresh dill
Diamond Crystal Kosher Salt, as needed
Bread, for serving

  1. Thinly slice onion
  2. Heat a large frying pan over medium heat.
  3. Add olive oil, followed by onions. Season with salt, stir and allow to caramelise over medium-low heat, about 10 minutes or longer.
  4. Slice peppers, garlic & herbs.
  5. Add in peppers once onions have gained some colour and continue to cook a further 5 minutes, until softened.
  6. Add in garlic and spices and cook for 1-2 minutes.
  7. Add in canned tomatoes and simmer until concentrated, 1-2 minutes.  
  8. Reduce heat to medium low, and, using a spatula, create some space in the pan for the eggs, 4-6 wells.
  9. Add a little olive oil in each well, crack in your eggs and allow to cook until whites are opaque, about 5-6 minutes.  You may want to pop a lid on to get the whites cooked though, or use a spatula to 'scrape' any raw white into the sauce.  
  10. Using a spatula, serve up shakshuka on warm plates, garnished with chopped herb and served with warm bread.

If warm spices and one-pot meals are right up your alley, check out our full African Influence cooking class here!  One of the best bean dishes we've ever had, plus a unique take on beef stew.  Perfect for a chilly weeknight!  

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Devilled Eggs


12 hard-cooked eggs, peeled
1/3 cup regular mayonnaise
1 tbsp. very soft butter 
2 teaspoons yellow mustard, or to taste
Salt and pepper to taste 

Paprika to garnish 
Sliced dill pickle, to garnish 



1.     Cut eggs in half lengthwise or widthwise. Remove yolks and place in a bowl. Set whites aside.
2.     Mash yolks with a fork. Add mayonnaise, butter, mustard, salt and pepper.
3.     Refill whites with yolk mixture. Sprinkle with paprika and a slice of pickle 
4.     Serve immediately or cover and store in the refrigerator.

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