Shakshuka tomato and egg bowls with baby marrow

Shakshuka tomato and egg bowls with baby marrow

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  • 4
  • Medium
  • Dairy free Fat conscious Health conscious
  • 15 minutes
  • 40 minutes
  • Stellenzicht Semillon 2014


  • 2 T olive oil
  • 4 cloves garlic, finely chopped
  • 2 t paprika
  • 1 onion, finely chopped
  • 2 x 400 g cherry tomatoes, canned
  • 2 T tomato paste
  • 1 t ground cumin
  • 1 t ground coriander
  • sea salt and freshly ground black pepper, to taste
  • 1 T red wine vinegar
  • 8 free-range eggs
  • 1 x 120 g hummus tub
  • 2 baby marrows, grated
  • ciabatta, for serving

Cooking Instructions

Fry the garlic, paprika and onion in the olive oil in a large, deep frying pan for 5 minutes.

Add the canned tomatoes, tomato paste, cumin and coriander and season. Simmer for 20 minutes.

Stir in the red wine vinegar and adjust the seasoning if necessary. Reduce the heat to low, then make 8 small wells in the sauce and carefully break the eggs into the wells.

Simmer for 10 minutes, or until the eggs are set. Swirl the hummus around the inside of serving bowls, then spoon over the tomato and eggs, top with the baby marrow and season. Serve with ciabatta.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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