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Baked eggs main
Harry Weir and Brian Clarke

Shakshouka, baked eggs and coriander yoghurt

A simple brunch dish from Brian Walsh that the whole family will enjoy.



  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon smoked paprika
  • 1 pinch cayenne pepper
  • 100ml olive oil
  • 2 large onions, finely sliced
  • 2 red peppers, finely sliced
  • 2 yellow peppers, finely sliced
  • 1 teaspoon chopped thyme leaves
  • 2 bay leaves
  • 1 clove garlic, minced
  • 1 x 400g tin plum tomatoes
  • 1 tablespoon caster sugar
  • Salt and pepper to taste
  • 1 small bunch coriander
  • 8 eggs

For the garlic yoghurt

  • 200g natural yoghurt
  • 1 small clove garlic, minced
  • 1 small bunch coriander, chopped


  1. Mix all the ingredients for the garlic yoghurt together and keep in the fridge
    until ready to use.
  2. In a large pan, dry roast the spices on a medium heat for one minute, then add
    the oil and the onion and cook for five to ten minutes until soft and golden.
  3. Add the peppers, the thyme, bay leaves and garlic. Cook for a further five
    minutes until he peppers have softened.
  4. Add the tinned tomatoes, sugar and seasoning. Reduce heat and cook for a
    further 20 minutes. Adjust seasoning to taste.
  5. Add chopped coriander and divide into four small frying pans or baking dishes.
  6. Make two wells in each pepper mix and crack an egg into each hole so you have
    two eggs per dish.
  7. Season and place into an oven at 180ºC/gas mark 4 for 12-15 minutes until the
    eggs have set.
  8. Remove from the oven, drizzle with garlic yoghurt ad sprinkle with chopped
    coriander and serve.

TIP: This dish can be prepared in advance for a stress-free weekend brunch.