Recipes and Cooking


Sharshuska SM 1 7592 Preparation time 35 mins Serves 4 people


  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 2 tsp ground paprika
  • ½ tsp chilli flakes
  • 1 red capsicum, deseeded and diced
  • 400g can diced tomatoes
  • 250g mini roma tomatoes, halved lengthways
  • 4 eggs, at room temperature
  • Chopped flat-leaf parsley leaves & toasted bread or flatbread, to serve 


A shared breakfast dish from North Africa full of colour and flavor. 

  • Heat oil in a medium (about 24cm base) non-stick heavy-based frying pan over medium heat.  Add onion and garlic, cook, stirring often, for 3-4 minutes until softened.  Stir in cumin, paprika and chilli flakes and cook, stirring, for 1 minute. 
  • Add capsicum and cook, stirring often, for 3-4 minutes until softening.  Stir in canned tomatoes and mini roma tomatoes. Bring to the boil.   Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes or until thick.
  • Make 4 indentations in the tomato mixture.  Crack an egg into each. Cover and cook over medium-low heat for 8-10 minutes or until yolks are almost set, or cooked to your liking.   Sprinkle with parsley.  Serve with grilled bread.