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Recipe: Shakshuka

Geography student Jose Harrington inspires cooking from around the world with this authentic African dish


Great for a cheap, healthy, warming, vegetarian dinner. Shakshuka is a traditional north African dish, topped with gooey poached eggs and served with lots of chunky bread-bliss…


Serves 4

– ½ tsp cumin seeds

– oil

– 2 sliced onions

– 4 red and yellow peppers cut into strips

– 4 tbsp sugar

– 2 bay leaves

– 2 tbsp (plus extra to garnish) chopped coriander

– tin of chopped tomatoes

– a pinch cayenne pepper

– 4 eggs



In a large pan (which needs a fitting lid!) dry-roast the cumin seeds on a high heat for 2 minutes. Add a generous glug of oil and gently fry the onions for 5 minutes.

Add the peppers, sugar, bay leaves, coriander and continue cooking on a high heat for 5 – 10 minutes to get a nice colour. Now add the tomatoes, cayenne and some salt and pepper.

Reduce the heat to low and cook for 15 minutes. During the cooking, keep adding small amounts water so that the mix has a passata consistency. Now make four little egg size gaps in the mixture, carefully crack the egg in each of the gaps and cook with the lid on a very gentle heat for 10 minutes or until the eggs are set. Sprinkle the the remaining coriander and serve.