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  •  Isle of Wight Tomatoes Shakshuka
 Isle of Wight Tomatoes Shakshuka

 Isle of Wight Tomatoes Shakshuka

Brought to you by: OcadoLife
    2 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 2

Piccolo vine tomatoes give extra sweetness to this simple take on the classic Middle-Eastern breakfast.

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  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 red chilli, ifinely chopped (2 if you like it hot)
  • 1 clove garlic, crushed
  • 1 large beef tomato, chopped
  • 1 handful Piccolo tomatoes
  • 1 tsp red wine vinegar
  • 1 pinch sugar
  • 2 free range eggs, (more if you're hungry)
  • 1 tbsp breadcrumbs
  • 1 handful coriander, to serve
  • 2 slices sourdough, to serve


Step 1

Preheat oven to 190°C/170°C fan/gas 5. Heat 2tbsp olive oil in an ovenproof frying pan and fry the onion until softened. Add the chilli and garlic and cook for 1 min. Add all the tomatoes and cook for another 15-20 mins.

Step 2

Add the red wine vinegar and a pinch of sugar, season and stir.

Step 3

Make a well for each egg, crack them in, sprinkle over the breadcrumbs and bake for 5-7 mins, or until the eggs are cooked to your taste.

Step 4

Scatter with a few chopped coriander leaves and serve with slices of toasted sourdough to soak up the sauce.

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