Mary Berry Shakshuka

I first made Mary Berry’s shakshuka on a rainy Sunday when the fridge was nearly empty and I couldn’t face another limp sandwich. I had eggs, tins of tomatoes, and not much else—but that was more than enough.

To be honest, my first go was a mess. I cracked the eggs straight into the sauce while it was still bubbling like lava, and they ended up poached to oblivion. Yolk? What yolk?

But once I got the hang of it (and turned the heat way down), this dish became my go-to for lazy brunches, quick weeknight dinners, and even a hangover fix. It’s cheap, hearty, and oddly satisfying to cook—especially when the eggs set just right.

Let me show you what I learned—and what made all the difference.

Why This One Works So Well

Most shakshuka recipes are a bit slapdash with the tomato base—but Mary’s version nails the simmer time. Letting the onions break down fully and the tomatoes thicken before adding the eggs is absolutely key.

I also didn’t think that tiny bit of sugar would matter—but it balances the acidity of the tomatoes beautifully. And the sun-dried tomato paste? Total game changer. Adds depth, almost like you’ve cooked the sauce for hours when really, it’s 10 minutes.

INGREDIENTS + WHY THEY MATTER

• Olive oil – Helps everything caramelise properly. I tried sunflower once—fine, but less flavour.
• Onions – Go for yellow or white. They need time to soften fully or the texture’s off.
• Garlic – Two cloves is perfect. Too much overwhelms the eggs.
• Red chilli – Fresh is best. I once used dried flakes in a pinch and it just wasn’t the same.
• Tinned chopped tomatoes – Use the best quality you can. Watery tomatoes = runny base.
• Sun-dried tomato paste – Adds depth and umami. Regular tomato paste won’t do.
• Caster sugar – Just a scant teaspoon. It smooths out the sharpness.
• Eggs – Crack them into a ramekin first, not straight into the pan (trust me).
• Flat-leaf parsley – Brightens up the richness. Don’t skip it if you can help it.

Making It Yours (Without Ruining It)

• Want it dairy-free? You’re sorted. No cheese or cream here.
• Need it spicier? Keep the chilli seeds in—or add a pinch of harissa.
• Egg-free option? I tested with chunks of halloumi instead of eggs—delicious, but more of a snack than a meal.
• GF? Naturally gluten-free—just watch what bread you serve with it.
• Herbs – I tried coriander once instead of parsley. Not bad, but a totally different vibe.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Eggs overcooked	Sauce too hot	Turn heat right down before adding eggs
Watery base	Didn’t simmer long enough	Give it the full 10–15 mins before eggs go in
Flat flavour	Skipped sun-dried tomato paste	Use it—or add a spoon of harissa for depth
Tough onion chunks	Rushed the first fry	Soften onions properly—at least 5 mins

How to Make Mary Berry’s Shakshuka

1. Heat oil in a deep frying pan over medium-high heat.
2. Add chopped onions and cook for 5 minutes, stirring until softened and golden at the edges.
3. Add garlic and chilli, and fry for 30 seconds—just until fragrant.
4. Stir in chopped tomatoes, sun-dried tomato paste, sugar, salt + pepper. Simmer uncovered for 10–12 minutes. You want it thick and rich.
5. Make 4 dips in the sauce with the back of a spoon. Crack an egg into each.
6. Cover with lid, reduce heat to low, and cook for 6–7 minutes—until whites are just set, yolks still soft.
7. Sprinkle with chopped parsley and serve straight from the pan. Mop up with bread.

Tips From My Kitchen

• I crack eggs into a small ramekin first—easier to control where they land.
• My hob runs hot, so I turn it off for the last 2 mins of egg cooking and let residual heat finish the job.
• If the sauce looks too thick before adding eggs, add a splash of water—it thickens up again as it simmers.
• Serve in the pan for maximum drama. Looks gorgeous with a swirl of yoghurt too.

Storage + Serving

• Fridge: Cools and stores fine for up to 2 days—but the eggs will firm up.
• Reheat: Gently warm the sauce in a pan, and poach fresh eggs into it if you want that runny yolk again.
• Freeze: You can freeze the sauce (without eggs) for up to a month. Just defrost, reheat, and add eggs fresh.
• Serve with: Crusty sourdough, warm pita, or a spoonful of thick Greek yoghurt.

FAQs – Real Query Answers

Q: Can I make the sauce ahead of time?
A: Yes—and I often do. You can make it the night before, then just reheat and crack in eggs when ready to serve.

Q: Can I use fresh tomatoes instead of tinned?
A: You can—but you’ll need to peel and chop them, and cook a bit longer to reduce the water content. Honestly, good tinned ones are easier and more reliable.

Q: Can I bake the eggs in the oven instead?
A: Definitely. Pour sauce into an ovenproof dish, crack in eggs, and bake at 180°C for about 10–12 mins. Great for serving a crowd.

Q: What bread goes best with shakshuka?
A: Anything that can scoop. I love it with grilled sourdough, but warm pita or a seeded flatbread is brilliant too.

Q: Is this spicy?
A: Mild to medium. If you’re heat-sensitive, remove all chilli seeds and add just half. If you like it hot, go wild.

Try More Recipes:

• Mary Berry Cauliflower And Sweet Potato Curry
• Mary Berry Vegetable Gratin
• Mary Berry Lemon Chicken Risotto
• Mary Berry Smoked Salmon And Haddock Kedgeree​