Wild Honey’s Favourite Shakshouka Recipe to Cook for Dad at Home on Father’s Day


‘The way to man’s heart is through his stomach’ (English Proverb)….

So if you’d like to make dad something special for Father’s Day we’d like to suggest this spicy Shakshouka which is always a winner. A favourite on both of our menu’s, The Tunisian, this is the one we make at home as it is larger and can accommodate several eggs so you can share family style and mop up all the fabulous sauce with some lightly toasted brioche.

Our favourite Shakshouka recipe we cook at home

Serves 2 to 4 people

Level: Easy

Time: About 30 minutes


  • 2 tablespoons olive oil
  • 2 tablespoons Harissa*
  • 2 teaspoons tomato paste
  • 2 large red bell peppers cut into 1/4 inch dice
  • 1 large yellow or brown onion diced into medium dice (smaller than the bell peppers)
  • 4 cloves of garlic skinned and finely sliced
  • 1 tablespoon ground cumin
  • 2 x 400 g cans of whole Italian San Marzano tomatoes
  • 4 large free range eggs
  • 1/2 cup labne* store bought or thick greek yoghurt
  • Salt flakes
  • Chopped parsley for garnish
  • Lightly toasted brioche* for mopping up the sauce


  1. Heat the olive oil in a large heavy frying pan
  2. Add the harissa, tomato paste, garlic, cumin, onion, bell peppers, and a generous pinch of salt flakes.
  3. Stir and saute over medium heat until the peppers soften
  4. Add the tomatoes and cook for another 10 minutes or so until the tomatoes have broken down and the sauce is fairly thick
  5. Taste for seasoning. Can add cracked per here is you like.
  6. When you’re happy with your sauce, the next step is to make small wells into the sauce and carefully crack each egg and gently place one egg inch well.
  7. Cook gently until the egg whites are set but the yolks are still runny. We like to cover our pan to help the eggs cook more evenly and faster.
  8. Remove from the heat & sprinkle with the parsley. Serve immediately with thick slices of plain toasted brioche

Serving Suggestions

  • Serve the dish from the table with the labne or yoghurt and some lightly toasted brioche on the side to mop up the sauce.
  • You could try adding some fresh spinach or a drained can of chickpeas to the tomato sauce base before adding the eggs to provide more texture and interest although it is perfectly good as it is.
  • This is excellent with a glass of chilled Rose and served with a green salad on the side.


  • * Our signature brioche and Harissa available from Wild Honey or from any good providore.
  • We suggest Labne from our wonderful partners at Hubers or Little Farms
  • Authentic Harissa from The Pita Bakery @ Bali Lane

As always if you cook up one our much-loved recipes, we’d love to see the result – post a photo on Instagram or Facebook and tag #wildhoneysg to let us know that you’ve given it a go!

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