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Hearty breakfast

An easy and delicious Middle Eastern tomato and egg dish by Kirsten Bradley from Milkwood – Real skills for down-to-earth living.

Serves: 2-4


1 onion, finely diced

Olive oil

4 garlic cloves, crushed

Large pinch of cumin seeds

1 litre tomato passata or 1kg tomatoes, chopped

1 red capsicum, sliced

1 heaped teaspoon paprika

2 handfuls of herbs, chopped (basil, oregano, or whatever you have)

2 tablespoons crumbled fetta cheese

Salt and pepper to taste

4 fresh eggs


Take a cast iron or other heavy frying pan and fry the onion in a slosh of olive oil for 5 minutes. Add the crushed garlic and cumin seeds and fry for a few more minutes. Stir in the passata or chopped tomatoes, capsicum and paprika. Simmer until the tomatoes and capsicum are tender and the mixture has thickened a bit.

Sprinkle the chopped herbs and crumble the fetta over the tomato mixture and season to taste. Make four small holes in the surface – this will help the eggs stay put. Carefully crack an egg into each hole. Cover the pan and simmer over low heat for 5-10 minutes or until the eggs are cooked to your liking.

Spoon the shakshouka onto serving plates and eat with some crusty bread spread with lashings of butter, and a green salad.

This recipe is by Kirsten Bradley from the book Milkwood – Real skills for down-to-earth living published by Murdoch Books RRP $45.

Available at all good bookstores including locally at Megalong Books Leura and The Little Lost Bookstore Ha’penny Lane Katoomba.


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