SHAKSHUKA JAMIE OLIVER STYLE

Hearty, comforting, and bursting with flavour – this Shakshuka Jamie Oliver style feels special without requiring much effort.

I first discovered shakshuka at a breakfast buffet on holiday in Morocco. Friends had mentioned the dish before, but I’d never had the chance to try it. So when I saw it on the spread, I didn’t hesitate – and it was love at first bite.

Since then, I’ve enjoyed many variations – red and green – especially during travels through North Africa. To my surprise, I even found it on the breakfast menu at a little barefoot resort in Goa, India. That version might still be the best one I’ve ever eaten. Was it the potatoes? The sea breeze? The sound of gentle waves? I’m not sure. But something about it stuck with me.

What is Shakshuka?

Shakshuka is a beloved breakfast (or anytime!) dish that hails from North Africa and the Middle East. At its core, it features eggs poached in a richly spiced tomato-based sauce with onions, peppers, garlic, and often a touch of chilli.

Traditionally vegetarian, shakshuka is wonderfully adaptable. One popular variation is green shakshuka, where green vegetables like spinach, kale, or courgette replace the tomato base.

When to eat Shakshuka

The short answer? Anytime.

I make Shakshuka for breakfast, brunch, lunch, or dinner. It’s hearty, satisfying, and incredibly versatile. It’s also a favourite when I have overnight guests – served straight from the pan, with warm bread for scooping. There’s something relaxed and inviting about a meal where everyone helps themselves family-style.

Why this version?

That unforgettable Shakshuka in India had one standout addition: potatoes. So when I found Jamie Oliver’s version – with both potatoes and butternut squash – I knew I had to try it. The sweetness of the squash plays beautifully against the smoky spices.

To take it a step further, I add chorizo, which infuses the oil with extra depth and seasoning. Of course, if you’re cooking for vegetarians, you can easily leave it out. The base is still rich and flavourful on its own.

Harissa: the game-changer

Let’s talk about harissa. If you haven’t used it before, you’re in for a treat. This North African chilli paste is warm, smoky, spicy, and fragrant – all at once. A small spoonful can transform a simple dish into something spectacular.

After testing a few options, I’ve landed on Belazu Rose Harissa Paste as my go-to. Some pastes can taste bitter or overly harsh, but this one is beautifully balanced with a subtle floral note thanks to the addition of rose petals. It’s complex, not overpowering – and absolutely worth trying.

What to serve with Shakshuka

Shakshuka practically begs for bread to scoop up every last drop of sauce. I recommend:

• Pita bread (classic and soft)
• Flatbreads (store-bought or homemade)
• Crusty sourdough or ciabatta

Anything that holds up to dipping will work beautifully.

Final thoughts

This shakshuka is hearty, comforting, and bursting with flavour. Whether you make it with chorizo or keep it vegetarian, it’s a dish that feels special without requiring much effort. The combination of spices, sweet squash, creamy eggs, and that irresistible harissa heat makes it a regular on my menu.

Watch the video below to see it being made:

SHAKSHUKA JAMIE OLIVER STYLE

Servings

4

servings

Hearty, comforting, and bursting with flavour – this Shakshuka Jamie Oliver style feels special without requiring much effort.

Ingredients

• 60 g chorizo (thickly sliced and then quartered)

• 200 g potatoes (cut into small cubes)

• 200 g butternut squash (cut into small cubes)

• 3 coloured peppers (red, yellow and/or orange – sliced into strips)

• 2 cloves of garlic (thinly sliced)

• 1 tsp fennel seeds

• 1 tsp sweet paprika

• 1 tsp ground cumin

• 1 tsp rose harissa

• 1 x 400g tin of chopped tomatoes

• 4 eggs

• 15 g flat leaf parsley (stalks and leaves separated and finely chopped)

• Salt

• Oil

Directions

• Heat the oil in a pan on a medium heat. Add the chorizo and fry until lightly coloured.
• Add the potatoes and squash, fennel seeds, garlic and parsley stalks and mix all ingredients well.
• Add the peppers, paprika and cumin. Stir, cover and cook for 10 minutes stirring regularly.
• Add the harissa paste, tomatoes and 1/2 a tin’s worth of water. Combine everything, cover and simmer for another 10 minutes or until the potatoes and squash have softened.
• Season with a pinch of salt, add the chopped parsley leaves and stir. Make 4 small wells in the sauce and crack an egg into each one. Cover the pan and gently cook for a further 5 to 6 minutes, depending on how runny you like the yolks.
• Garnish with more chopped parsley and serve with warm bread on the side.

• Shakshuka practically begs for bread to scoop up every last drop of sauce. I recommend pita or other flatbreads, anything that holds up to dipping will work beautifully.
• Leave out the chorizo if you would like to keep this vegetarian.
• This recipe uses parsley but coriander is also a common herb choice for Shakshuka.