Anyone for brunch? Shaksuka literally means ‘all mixed up’ and this quick, simple and super-tasty one-pan dish of eggs poached in a rich and slightly spicy tomato sauce is just the perfect cure for heads that might feel the same way…

Our recipe, below, features many of our favourite deli products and flavours, such as Belazu Rose Harissa and Strianese Tomatoes, as these authentic and quality products will give you the best possible tasting Shaksuka. Feel free to add other ingredients as you wish - we’ve added feta, sausage and spinach to great effect in the past, for example.

Shakshuka is traditionally made and served in a cast iron pan, which is perfect for producing a wonderful tomato sauce, but don’t get too hung up – anything that’s happy to go from hob to oven and then onto the table is just fine.

Finally, this is a ‘bread-friendly’ zone - rip it up, dunk it in, mop up those delicious juices and enjoy!


• 2 tbsp olive oil
• 1 large onion, sliced
• 1 large jar roasted peppers, sliced
• 3 garlic cloves, finely chopped or minced

• 1 tsp paprika
• 1/2 tsp sugar (optional)
• 1-3 tbsp Belazu Rose Harissa paste (depending on your preferred level of spice!)
• 1 tbsp tomato purée
• Large can Strianese San Marzano Tomatoes
• 4-6 large eggs (up to you)

• Salt & pepper to taste
• A handful of flat-leafed parsley
• Freshly-baked bread or pita & plain yoghurt for serving


1. Preheat oven to about 190°C.
2. In a cast iron pan, heat the olive oil over a medium heat.
3. Add the sliced onions, cooking and stirring until soft and translucent - about 5 minutes.
4. Add the sliced peppers and cook for a further 3-4 mins.
5. Stir in paprika, harissa, tomato puree and minced or finely chopped garlic and cook for another minute – keep stirring and be careful not to brown.
6. Add tomatoes, salt and sugar (optional, but it does bring the flavour out) and stir.
7. Turn the heat down a bit and let everything simmer together for about 10 or 15 mins, stirring every now and then.
8. If your sauce is too thick, add water – you’re looking to make a tomato sauce.
9. When your sauce is ready, make some wells in the sauce using a spoon and break an egg into each one.
10. To cook the eggs, put the pan into the oven for 5-10 mins (depending on how you like your eggs) or put a lid on the pot and leave it on the stove.
11. When your eggs are ready, it’s ready to eat. Throw some parsley over the top, season with black pepper and serve with chunks of bread (or pitas) and dollops of yoghurt.
12. Have a happy day.

Product showcase

Strianese San Marzano Tomatoes
Grown in the San Marzano Valley near Naples in Southern Italy, the hand-picked Strianese tomatoes have ‘DOP’ (Denominazione di Origine Protetta) status meaning that their origin, growing and harvesting methods produce a product that is so authentically Italian and delicious it is legally protected. Strianese San Marzano Tomatoes are, simply, the Italian tomato. The quality and taste of Strianese San Marzano tomatoes adds a huge difference to the quality and taste of any tomato-based dish and we could not be without them – in the Tisbury Deli or at home!

The Tomato Stall Tomatoes
If you’d rather use fresh tomatoes, from Spring we also stock Great Taste Award-winning Tomato Stall tomatoes from the Isle of Wight. The most southern and sunniest point of the UK produces the tastiest and most stunning tomatoes and the Tomato Stall grow several delicious varieties, many of which we stock in the deli. You simply will not get tastier fresh tomatoes in the UK. If using fresh tomatoes in your shakshuka, remember to wait until they’re almost over ripe for maximum taste!

Belazu Rose Harissa
Remember when Nigella said she’d like a year’s supply of Rose Harissa for Christmas? We do. And she’s absolutely right. An amazing and very flexible ingredient providing heat, but in a ladylike way, along with the perfect balance of beautiful spices and, of course, rose for a subtle sweetness. Stunning.