"Hey guys how’s it going... I’m drowned in my kitchen today... on a cooking marathon for my dinner pop up with @the.tenth.muse tomorrow. So so excited and motivated to share and give people the real taste of Italian vero sapore! Hope you’ve been seeing my stories... I’ll upload some more prep peaks in a bit. For now, I shall love you and leave you dreaming of this yummy Shakshuka I made for a restaurant’s new menu. Wish me luck for tomororwww ...I’m a bit nervous 😬😬😬 Stay tuned for updates and the best part...I shall reveal the menu on Saturday!!😉😉 That delicious volkorn bread is from @krumbkraft . bangalore peeps, you have to try their amazing breads ...just get in touch through their page!! #shashuka #eggs #bangaloreinsider #krumbkraft #foodie #foodography #eeeeeats #greekfood #tomatoes"
-- @cucinamiabynatasha
Jump to Section
  • Recipe Card

Recipe Card


  • 2 tablespoons olive oil
  • 1 thinly sliced onions
  • 2 finely chopped tomatoes
  • 2 tablespoons tomato puree
  • 1 thinly sliced red pepper
  • 6 sundried tomatoes
  • 2 cloves minced garlic
  • 1/4 teaspoons cumin powder
  • sprinkle feta
  • a handful of fresh coriander
  • a handful of fresh parsley
  • 2 eggs


  • Step 1

    Heat the olive oil in a small frying pan.

  • Step 2

    Add the onions and peppers, salt and pepper. Cook till just softened. Add the garlic, cook for a further 2 mins. Add cumin powder, tomato puree and cook for a couple of minutes.

  • Step 3

    Add the fresh tomatoes a splash of water and simmer, uncovered until reduced and thick. Taste and add salt to taste. Add a splash of water if the mix gets too dry

  • Step 4

    Add in the fresh coriander and parsley. Make two wells in the thick sauce and break an egg into each. Cover and cook on low heat until the whites are just set.

More from @cucinamiabynatasha