Shakshuka with Burrata

Shakshuka with Burrata (a Middle Eastern Vegetarian One Pot Meal)

  • Prep Time: 7 minutes
  • Cook Time: 23 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4 1x


Shakshuka recipe with Burrata, a tomato based breakfast/brunch dish, originally from North Africa, but now popular all over the Middle East.



  • 2 Tbsp EV olive oil
  • 1 medium onion, chopped
  • 1 medium clove garlic, finely chopped
  • 1/2 tsp ground cumin
  • 2 tsp sweet smoked paprika
  • 1 tsp chilli powder (mild or hot, up to you)
  • 1 red capsicum (bell pepper)
  • 1/2 tsp white sugar
  • 2 x 400g (14oz) cans chopped tomatoes
  • 2 Tbsp sundried tomato paste
  • 1 tsp salt
  • freshly ground black pepper
  • 4 eggs
  • 1 medium burrata


  1. Heat the olive oil on medium-low heat, in a medium-sized frying pan or shallow casserole dish.
  2. Fry the onions for 2 minutes, stirring regularly.
  3. Add the garlic, fry for 30 seconds, then add the cumin, paprika and chilli powder. Stir it all around for another 30 seconds. Don’t worry if it’s dry.
  4. Add the capsicum (bell pepper) and sugar, stir to coat the pieces with the spice mix in the pan.
  5. Add the chopped tomatoes, the sundried tomato paste, and the salt. Increase the heat, stir, and bring to a boil. Then, lower the heat right down, and simmer, uncovered, for 15 minutes.
  6. At the end of the 15 minutes, check seasoning, add more salt if you need it, and some freshly ground black pepper. Give the shakshuka base a good stir, then it’s time to drop the eggs in. Make a small well in the tomato sauce, and add the eggs in, one at a time, spacing them out. Leave the middle clear for our burrata. Cover and cook for 5-10 minutes until they are just set. The time will depend on how you like your eggs. I like the whites set but the yolk, still very runny, so 5 minutes is as long as I cook it at this stage.
  7. When you are happy with the eggs, place the burrata gently in the middle and heat through for no more than a minute.
  8. Top it with plenty of freshly ground black pepper and some freshly chopped parsley and take it to the table and serve immediately.

  • Category: Breakfast/Brunch
  • Cuisine: North African and Middle Eastern