Kickin' & Smokin' Shakshuka

Rating: Easy


  • Red Bell Peppers x 4 
  • Caraway Seeds x 2 Teaspoons 
  • Cumin Seeds x 2 Teaspoons 
  • Chilli Flakes x 2 Teaspoons 
  • Smoked Mild Paprika x 2 Teaspoons 
  • Feta x 100g 
  • Eggs x 6 
  • 800g of Chopped Tomatoes (Canned)
  • Tomatoes x 200g 
  • Red Onions x 2 
  • Fresh Coriander 
  • Fresh Parsley 
  • Sea Salt Flakes 
  • Freshly Ground Pepper 
  • Extra Virgin Olive Oil 
  • Kickin' & Smokin' Sauce 


Heat a large oven proof frying pan over a medium heat and toast the caraway and cumin seeds for 2 minutes until fragrant. Add olive oil and the finely sliced red onion and bell peppers, stirring occasionally until softened and jammy (approx. 10-15mins).

Add the chilli flakes and smoked paprika turning the heat down so the spices do not catch or burn, cook off for 2 mins. Return the pan to a medium heat and add the fresh chopped tomatoes and continue cooking until they’ve gone soft and given up their juices. Add the canned tomatoes and bring gently to the boil. Season with salt and pepper to taste.


Add a generous amount of Kicking & Smokin’ Sauce to the mix. Reduce the heat again to low and simmer for 10 minutes until the sauce is dark, rich and flavoursome. If it is too thin then continue to cook or remove some of the excess water, alternatively if it is too dry then add some water to the pan.

Preheat the oven to 200º C. Hollow out a little well on the surface of the tomato mix and gently break an egg into it. Repeat this until you have filled most of the pan with eggs. Crumble with feta and drizzle olive oil over the top to prevent it from burning and giving it a nice shine and place the pan in the oven.


After 5 minutes the whites of the eggs should be firm and the yolks runny, leave for longer depending on how you like your eggs. Finish by chopping the fresh parsley and coriander and sprinkling it over the Shakshuka. Add more Kicking & Smokin’ Sauce to finish and enjoy!

Recipe & Styling: @RobtheSnack
Photography: @ManonHouston