Shashuka Recipe


Sunday morning breakfast has, unintentionally, become a weekly routine in my house; I think it developed put of the fact that Sunday is often the only day that Giovanni have off together and so, two non-breakfast people now make a fuss about food on a Sunday morning. I love cooking Sunday breakfast, more than I enjoy going out for it (the effort so early in what should be a lazy day), even if it means cook a small fry-up for my meat loving man. However, its the mornings that Giovanni himself does the cooking, that are a real treat; after he left school he trained in Italy in one of the top food and catering schools, though he chose not to persue it as a career, he still knows his way around this kitchen. He is always trying to be creative about what he can cook me as vegetarian/vegan cooking is new to him; last weekend he made a rep treat, something his mother used to make him as a child, Chuchucka. Chuchuka is a North African style dish, with a tomato base and plenty of heartiness; I had never tried the dish before, and enjoyed it so much I would like to share it with you.


  • olive oil
  • 1/2 a red onion
  • 2 Eggs
  • 1 jar passata
  • 1 tsp harissa
  • 1 tsp sugar
  • a pinch of salt and pepper
  • 1-2 cloves garlic
  • Bread (to serve)



  1. Heat the olive oil in the pan. Peel the cloves of garlic and add to the oil. Finely chop the onion and sauté until it begins to soften.
  2. Add the passata, harissa, salt, pepper and sugar to the pan; allow the mixture to gently simmer for 5 minutes.
  3. Separate the eggs. Add the egg whites to the tomato mixture and stir to cook. Once the egg whites are cooked, add in the yolks and allow them to cook on top of the sauce. Cover the mixture and allow the eggs to cook fully. Remove the cloves of garlic before serving.