This recipe is based on the North African poached egg dish, but with added sausages and beans – it makes a great breakfast, brunch or dinner.

Serves 4


  • 1 Tablespoon Olive oil
  • 6 sausages (cut into chunks)
  • 1 onion (finely chopped)
  • 4 garlic (finely chopped)
  • 1 green pepper (finely chopped)
  • 1 courgette (halved and sliced)
  • 2 tins of chopped tomatoes
  • 1 tin cannellini beans (drained)
  • Handful of fresh coriander (roughly chopped)
  • 2 tsp dried Parsley
  • 2 tsp dried sage
  • 2 tsp paprika
  • 2 tsp ground coriander
  • 2 tsp cumin seeds
  • Dash of cayenne
  • 4 Eggs


Heat the olive oil in a large casserole dish, on the hob. Fry the onion for several minutes on a medium heat, until softening.

Add the sausages and cook for about 5 minutes turning occasionally, until browning.

Add the rest of the ingredients, except the eggs, to the dish. Bring to a simmer and cook for about 20 minutes.

Bring a separate pan of water to the boil, carefully crack in the eggs, and poach for 3.5 minutes.

Serve the shakshuka topped with the eggs.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s