Michelle Bridges' shakshuka.
Michelle Bridges' shakshuka. Photo: Armelle Habib

This is a great, hearty breakfast meal, particularly if you have a few ripe tomatoes lying around. Cook and serve this dish in a small cast-iron skillet to avoid making a mess.


4 large ripe tomatoes or 410g can chopped tomatoes

1 tbsp olive oil

1/4 brown onion, diced

1 small jalapeño chilli, sliced

1/2 small green capsicum

1 tsp paprika

1 tsp ground cumin

salt and pepper, to taste

2 free-range eggs

1 tbsp flat-leaf parsley, finely chopped


If using fresh tomatoes, blanch them for 3 minutes, then peel, seed and chop them, and set aside.

Over a medium flame, heat oil in skillet, add onion and cook until transparent.

Add chilli and green capsicum, and cook for 4 minutes.

Add tomatoes, paprika and cumin, and cook for 5 minutes, allowing mixture to reduce.

Add salt and pepper to taste.

Make 2 small depressions in mixture and crack eggs into them.

Cover and cook until eggs are done.

Sprinkle over parsley and serve in skillet.