Preparation info
  • Serves


    • Difficulty


Appears in
The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

Shakshuka is a favourite at the Daniel brunch table. Almost every family of Middle Eastern origin, as we are, has its own version of this flavourful scrambled egg dish. This is how we cook ours.


  • olive oil 2 tbsp
  • green chillies 2, finely chopped
  • red onion


  1. Heat the olive oil in a pan, and add the chilli, quickly followed by the chopped onion and tomatoes. Add the salt and cook for 5–6 minutes until the tomatoes have broken down and the mixture is beginning to thicken.
  2. Add the eggs and scramble into the tomato mix for 2–3 minutes. Stir constantly to ensure that the eggs do not burn.
  3. Garnish with fresh coria