Shakshuka with rainbow chard & olives


3 tbsp olive oil

1 large onion, thinly sliced

1 large pepper (red, orange or yellow), stems, seeds, and ribs removed, cut into thin slices

1 fresh small hot chilli, stems, seeds, and ribs removed, thinly sliced (or 1/4 tsp chilli flakes)

200 g rainbow chard, roughly chopped

3 cloves garlic, finely chopped

1 ½ tsp smoked Spanish paprika (sweet)

2 tsp ground cumin

1 can (800 g) whole peeled tomatoes (crush by squeezing between your fingers direct into the pan. Whole tomatoes are better quality than chopped)

1 tsp sugar

1 tbsp tomato puree

4 free-range eggs

Extra virgin olive oil for serving

Handful of black olives, roughly chopped

Large handful chopped coriander and/or parsley

Sea salt and freshly ground black pepper

Optional extras

Top with crumbled feta cheese or chopped artichoke hearts

Sprinkle Aleppo pepper over the eggs

Serve with yoghurt or labneh (strained yoghurt) with chopped preserved lemon zest and juice

Serve with pitta bread, za atar or dukkah (see previous post for recipe), and olive oil



  1. Heat the olive oil in a large, deep frying pan over a medium heat until shimmering. Add onion, red pepper, chilli, and chard, season with pepper and salt. Cook, without moving, until the vegetables are beginning to char (about 5 min), then stir and repeat. Continue to cook until the vegetables are soft (about 4 min). Add garlic and cook, stirring, for about 1 minute. Add paprika and cumin and cook, stirring, for another minute. Add tomatoes, sugar and tomato puree, and stir to combine. Reduce heat to low and simmer for 10 minutes, uncovered, then season to taste with salt and pepper and stir in half of the chopped herbs. If the mixture gets too dry, add a splash of water.
  2. Using a large spoon, make four small wells in the sauce and break an egg directly into each one (it might help to put it in a cup first). Spoon a little sauce over (and into) the edges of the egg white to partially cover and contain it, leaving the yolk exposed. Season the eggs with a little salt and pepper, cover the pan with a lid, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny (5-8 min).
  3. Sprinkle with the remaining herbs and add any other toppings. Serve with crusty bread or pitta bread, and yoghurt or labneh.

Serves 2


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