Difficulty Easy
Total Time 40 mins
Servings 4
If you’ve not tried shakshuka before then you are in for a treat! With a fresh & lightly spiced tomato base and perfectly runny eggs, what’s not to like?


  • 4 eggs
  • 1 onion (diced)
  • 2 cloves garlic
  • 1 red pepper (diced)
  • 1 Jar Baxters Classic Tomato Chutney
  • 400 g chopped tomatoes
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 small bunch coriander (chopped)
  • 100 g feta cheese
  • salt & pepper

Baxters Ingredients


  • Preheat the oven to 180°C.
  • Warm the oil in a large, oven-safe skillet over a medium heat.
  • Add the onion, bell pepper, and salt then cook, stirring often, for about 5 minutes until the onions are tender and turning translucent.
  • Add the garlic, tomato chutney, cumin and paprika and cook, stirring constantly, for around 2 minutes until nice and fragrant.
  • Stir in the chopped tomatoes, bringing the heat to a gentle simmer and then cook for 5 minutes.
  • Turn off the heat then using a spoon make 4 small holes in the sauce for the eggs. Gently crack the eggs into the dents and season with salt and pepper.
  • Carefully transfer the skillet to the oven and bake for 8 to 12 minutes, after which the whites should be cooked but the yolks still runny.
  • Once ready remove from the oven and sprinkle with the crumbled feta and coriander.
  • Enjoy!


If you don’t have feta use whichever cheese you have, grated manchego would be delicious. You can also add cooked meats in the fridge to this after you’ve fried your onion & pepper, chorizo works very well!