Mary Berry Shakshuka Recipe [Tips & Tricks]

If you’re looking to spice up your breakfast or brunch routine, Mary Berry’s shakshuka recipe is a must-try!

Packed with rich flavors, vibrant tomatoes, and a perfect mix of spices, this dish will bring a whole new level of excitement to your meal. What makes Mary Berry’s version stand out is her approach to keeping things simple without compromising on taste, making it both accessible for beginners and impressive for seasoned chefs. Whether you’re a fan of Mediterranean cuisine or just craving something different, this shakshuka will surely become a new favorite in your kitchen!

Mary Berry Shakshuka Recipe

Ingredients Needed

The ingredients for Mary Berry’s shakshuka are simple yet packed with vibrant flavors that bring this dish to life. Shakshuka is a North African and Middle Eastern dish traditionally consisting of poached eggs in a spiced tomato sauce. Mary Berry’s version, which is a more accessible twist on the original, uses a few key ingredients that are both comforting and full of character.

1. Olive Oil – This is your base oil for sautéing the vegetables. It adds a smooth richness and depth to the dish, making sure the onions, peppers, and spices sauté beautifully without sticking to the pan.

2. Onion – The onion provides a savory, sweet foundation for the sauce. It caramelizes slightly when cooked, creating a tender base for the shakshuka. Red onions or yellow onions can work here, though red onions offer a bit more color and sweetness.

3. Bell Peppers – Traditionally, bell peppers add both texture and sweetness to the sauce. In this recipe, you can opt for red, yellow, or green bell peppers, though red tends to be a popular choice for its natural sweetness.

4. Garlic – Fresh garlic is essential for adding an aromatic layer to the dish. It combines beautifully with the peppers and onions to form the backbone of the sauce.

5. Canned Tomatoes – To create that signature rich, tangy tomato base, you’ll need a good quality can of chopped tomatoes. These bring a hearty, rich texture and vibrant color to the sauce, and they’ll break down beautifully as they cook.

6. Spices (Paprika, Ground Cumin, Ground Coriander) – A good shakshuka depends heavily on the spices, which is where the magic happens. Mary Berry uses paprika for smokiness, cumin for earthiness, and ground coriander for a citrusy, slightly sweet undertone. These spices meld into the sauce, infusing the dish with aromatic warmth.

7. Eggs – The centerpiece of the dish is the eggs. They’re gently cracked into the simmering sauce and poached until the whites are set but the yolks remain runny. This creates that signature rich, silky texture when you dip your bread into the yolk.

8. Fresh Parsley – Fresh parsley brings a refreshing, herbaceous finish to the dish. It adds color and a slight peppery note that contrasts beautifully with the richness of the eggs.

9. Feta Cheese (Optional) – While optional, crumbled feta cheese can be a lovely addition to shakshuka. Its salty, creamy texture complements the tangy tomato sauce and the softness of the eggs. You can also substitute this with goat cheese if you prefer.

10. Salt & Pepper – These are your essential seasonings for balancing all the flavors. Always taste and adjust to your liking, as salt brings out the natural sweetness of the tomatoes and peppers, while pepper adds a gentle heat.

Equipment Needed

Creating Mary Berry’s shakshuka requires a few key kitchen tools that will help bring the dish to life, ensuring even cooking and rich flavor development. Here’s what you’ll need:

1. Large, Deep Skillet or Frying Pan – A large skillet with high sides is essential for making shakshuka. You’ll be cooking the sauce and poaching the eggs in one pan, so a skillet gives you enough room to move everything around without overcrowding. A cast iron skillet works wonderfully here because it retains heat well, ensuring even cooking.

2. Lid for the Skillet – You’ll need a lid to help poach the eggs gently. The lid traps steam and helps the eggs cook perfectly by creating a warm, contained environment for them to set without overcooking.

3. Wooden Spoon or Spatula – A sturdy wooden spoon or spatula is ideal for stirring the sauce and scraping up any caramelized bits from the bottom of the pan without damaging the surface of the skillet.

4. Measuring Spoons – Spices and seasonings play an important role in shakshuka, so having a good set of measuring spoons will ensure you get the right balance of flavors.

5. Serving Spoon or Ladle – A ladle or large spoon is necessary to serve the shakshuka, especially when it’s done in a single pan, making it easy to scoop up portions of the sauce and eggs.

6. Sharp Knife and Chopping Board – You’ll need a knife and a board to chop the onions, peppers, garlic, and herbs. Make sure the knife is sharp to ensure clean cuts and easy prep.

7. Small Bowl for Eggs – To crack your eggs without risk of shell fragments, it’s a good idea to crack them into a small bowl first before adding them to the pan.

How To Make Mary Berry’s Shakshuka

Mary Berry’s shakshuka is a straightforward, enjoyable process that allows you to savor the beautiful interplay of flavors as you cook. Here’s how to make it step by step:

1. Prepare Your Ingredients – Begin by preparing all the vegetables. Dice the onion, bell peppers, and garlic, and set them aside. Open the can of tomatoes and have your spices ready.

2. Sauté the Vegetables – Heat a generous splash of olive oil in a large, deep skillet over medium heat. Add the diced onions and bell peppers, sautéing until they soften and begin to turn golden brown, about 8-10 minutes. Stir occasionally to ensure even cooking.

3. Add Garlic and Spices – Once the vegetables are softened, add the garlic to the pan and cook for another minute until fragrant. Then, add the spices: paprika, ground cumin, and ground coriander. Stir them into the vegetables, allowing them to toast lightly and release their oils, which enhances their flavor.

4. Add Tomatoes – Pour in the canned chopped tomatoes, stirring to combine everything. Bring the mixture to a gentle simmer. Let it cook for 10-15 minutes, allowing the sauce to reduce slightly and thicken. Season with salt and pepper to taste. This is where you adjust the seasoning to your preference.

5. Poach the Eggs – Once the sauce has thickened and developed rich flavor, create small wells in the sauce using the back of a spoon. Gently crack each egg into its own well, being careful not to break the yolk. Cover the skillet with a lid and let the eggs cook for 5-7 minutes until the whites are fully set but the yolks remain runny.

6. Finish the Dish – Once the eggs are perfectly poached, remove the skillet from the heat. Sprinkle over freshly chopped parsley and optional crumbled feta cheese for added flavor and texture. Serve immediately, with warm crusty bread for dipping.

Expert Tips

1. Make Sure the Heat is Low – The key to perfect poached eggs is gentle heat. Too high a temperature will cause the eggs to cook too quickly, resulting in rubbery whites and overcooked yolks. Keep the heat low and simmer the sauce gently while the eggs cook.

2. Use Good Quality Tomatoes – Since tomatoes form the bulk of the sauce, use high-quality canned tomatoes for the best flavor. San Marzano tomatoes are often considered the gold standard, known for their sweetness and depth.

3. Don’t Overcrowd the Pan – If you’re making a large batch, consider using two pans or making the shakshuka in batches to avoid overcrowding. This ensures even cooking of the eggs and prevents the sauce from becoming too watery.

4. Customize with Veggies – Feel free to add extra vegetables to the sauce. Spinach, zucchini, or even eggplant can add layers of flavor and texture to the dish, making it heartier if desired.

5. Serving Suggestions – Pair your shakshuka with warm, crusty bread, pita, or challah. The bread is perfect for scooping up the sauce and yolk. A dollop of yogurt or a squeeze of lemon also adds brightness and balances the richness of the dish.

Mary Berry’s shakshuka is a beautifully simple, comforting dish that brings together the best of savory, spicy, and rich flavors. Whether you’re cooking it for breakfast, brunch, or even dinner, this dish is sure to satisfy with its blend of soft, poached eggs in a fragrant, spiced tomato sauce.

The recipe is adaptable, forgiving, and delicious, making it a great go-to meal when you want something hearty, healthy, and full of flavor. With a few expert tips and thoughtful ingredient choices, you can create a shakshuka that’s as flavorful as it is memorable.

Easy Recipe Variations For Mary Berry’s Shakshuka

Shakshuka is a versatile and flavorful dish, and Mary Berry’s version is no exception. While her recipe already combines the best of Middle Eastern and North African flavors, there are plenty of ways to add your own twist or to use ingredients that you already have on hand. Here are some easy variations to make this dish your own:

1. Vegetarian Twist:
   Mary Berry’s shakshuka already incorporates fresh vegetables, but you can ramp up the veggie content to suit your preferences. Try adding mushrooms for a meaty texture, or toss in spinach or kale for a green-packed variation. Zucchini and eggplant also work wonders in adding depth and richness to the dish.

2. Spicy Shakshuka:
   If you enjoy a bit of heat, consider introducing spicy elements to the recipe. You can add a finely chopped chili pepper (such as a jalapeño or serrano) along with the onions, or even use a spicy harissa paste instead of the traditional tomato base. The heat will balance nicely with the eggs, giving the dish an exciting kick.

3. Cheese Lovers’ Shakshuka:
   While Mary Berry’s version is delicious on its own, cheese can be a fantastic addition. Crumbled feta or goat cheese adds a creamy tang that complements the spiced tomato sauce. You can also try a sprinkle of Parmesan or even a dollop of ricotta after baking for a more indulgent version.

4. Meat Variations:
   For a heartier shakshuka, you can introduce different types of meat. Ground lamb or beef is a classic choice in Middle Eastern versions of the dish, offering a rich and savory flavor that pairs perfectly with the tomatoes and eggs. Alternatively, smoked sausage, such as chorizo or merguez, adds a smoky, robust flavor to the sauce.

5. Herb and Spice Variations:
   While cumin, paprika, and coriander are essential in the base recipe, you can experiment with other herbs and spices to create a different flavor profile. A sprinkle of turmeric or cinnamon can give a unique depth, while fresh herbs like parsley, cilantro, or mint added at the end of cooking will enhance the freshness of the dish.

6. Sweet Shakshuka:
   For a surprising twist, you could introduce a touch of sweetness. Adding a bit of honey or maple syrup to the tomato sauce can create a balance between the spicy and savory elements, creating a more nuanced dish. You could also try adding caramelized onions for an added sweetness and complexity.

Best Practices To Store Leftovers

Shakshuka is a dish that can be enjoyed the next day, but proper storage is key to maintaining its delicious flavors. Here are some tips on how to store and reheat your leftovers for the best results:

1. Allow it to Cool Before Storing:
   Before storing any leftovers, make sure to let the shakshuka cool to room temperature. Placing hot food directly into the fridge can raise the temperature inside the fridge, which could cause bacteria growth. To keep things safe, allow the dish to cool for about 30 minutes before transferring it to an airtight container.

2. Storing in the Fridge:
   Store your shakshuka in a sealed container in the refrigerator if you plan to eat it within 2-3 days. The tomatoes and eggs might soften slightly, but it will still taste great. The flavors often deepen and meld together overnight, so it can be even better the next day.

3. Freezing Leftovers:
   Shakshuka can be frozen if you won’t be able to consume it within a few days. However, be aware that the eggs can become a bit rubbery once frozen and reheated, so it’s not the best dish for long-term storage. To freeze, let the shakshuka cool completely, then transfer it into an airtight freezer-safe container. It should last up to 3 months in the freezer.

4. Reheating:
   To reheat shakshuka, you have a few options depending on your preference. You can gently reheat it on the stovetop over low heat, adding a little water or broth if the sauce has thickened too much. Alternatively, you can reheat it in the oven, covered, at a low temperature (around 300°F/150°C) until heated through. If you’ve frozen it, defrost in the fridge overnight before reheating to ensure an even temperature.

5. Avoid Overcooking When Reheating:
   When reheating shakshuka, avoid overcooking the eggs. Reheating them too long can lead to rubbery eggs that lose their creamy texture. Ideally, you want to just warm the dish through and then serve immediately.

What Goes Well With Shakshuka

Shakshuka is a robust and filling dish, but it can be complemented with a variety of sides and accompaniments to enhance the meal. Here are a few options to consider:

1. Crusty Bread:
   One of the best accompaniments for shakshuka is warm, crusty bread. The bread is perfect for dipping into the rich tomato sauce and for scooping up the perfectly poached eggs. A sourdough or baguette would work beautifully, adding both texture and flavor to your meal.

2. Pita Bread:
   If you’re looking for something a little more traditional, pita bread is an excellent choice. Its soft and pillowy texture makes it ideal for sopping up the delicious sauce and complements the spices of the shakshuka. You could also opt for warm flatbreads if you want to keep the Middle Eastern vibe going strong.

3. Greek Yogurt or Labneh:
   A dollop of creamy Greek yogurt or labneh on the side is a great way to balance the richness of the shakshuka. The cool, tangy nature of yogurt or labneh helps mellow the heat and spices, making each bite even more satisfying. The tangy yogurt also adds a fresh contrast to the warm, spiced dish.

4. Salads:
   A light, fresh salad can provide a nice contrast to the heaviness of the shakshuka. A cucumber and tomato salad with a drizzle of olive oil and a sprinkle of lemon juice offers a refreshing crunch that balances the warm flavors of the shakshuka. You can also try a simple green salad with herbs like mint or parsley to elevate the freshness of the meal.

5. Pickles and Olives:
   Pickled vegetables and olives add a salty, briny bite that contrasts beautifully with the richness of the shakshuka. You could serve a variety of pickled items-cucumbers, turnips, or carrots-alongside the dish for added texture and a punch of flavor.

6. Cheese:
   For cheese lovers, a sprinkle of crumbled feta or even a few slices of creamy goat cheese could be the perfect finishing touch. The salty, tangy cheese will work harmoniously with the rich tomato sauce and eggs.

Conclusion

Mary Berry’s shakshuka recipe is an inviting, flavorful dish that brings warmth and depth to your table. Whether you stick with her traditional take or explore variations to fit your taste, shakshuka is a meal that offers endless possibilities. From adding more vegetables or spices to making it spicy or cheesy, you can personalize this dish to suit your cravings.

When it comes to leftovers, following best practices in storage will ensure you can enjoy the dish for days to come. Proper refrigeration, freezing, and gentle reheating will preserve the integrity of the shakshuka without compromising its texture or taste.

Pairing shakshuka with sides like warm bread, fresh salads, or tangy yogurt can elevate your meal to new heights. By bringing in complementary flavors and textures, you’ll create a well-rounded and satisfying dining experience.

Shakshuka is a dish that celebrates bold flavors and versatility, making it a perfect meal for any occasion. Whether served for breakfast, lunch, or dinner, it is a true crowd-pleaser that never fails to satisfy.

FAQs

What Is Mary Berry’s Shakshuka Recipe?

Mary Berry’s shakshuka is a traditional Middle Eastern dish consisting of poached eggs in a rich, flavorful tomato sauce with spices. It’s often served for breakfast or brunch and is known for its vibrant flavors, combining ingredients like tomatoes, onions, peppers, garlic, and spices like cumin and paprika.

What Ingredients Do I Need For Mary Berry’s Shakshuka?

For Mary Berry’s shakshuka, you will need olive oil, onions, red peppers, garlic, ground cumin, paprika, chopped tomatoes, eggs, fresh coriander (cilantro), and salt and pepper for seasoning.

Can I Make Mary Berry’s Shakshuka In Advance?

Yes, you can prepare the shakshuka sauce in advance. Cook the tomato base up to the point where you would add the eggs, then refrigerate it.

When ready to serve, reheat the sauce, add the eggs, and cook them as directed. This makes it a great option for meal prep or for entertaining guests.

What Kind Of Bread Should I Serve With Mary Berry’s Shakshuka?

Shakshuka is typically served with crusty bread like sourdough or a pita. The bread is perfect for dipping into the rich tomato sauce and yolks of the eggs, which add an extra layer of flavor and texture.

Can I Use Other Vegetables In Mary Berry’s Shakshuka Recipe?

Absolutely!

While the recipe traditionally uses onions and peppers, you can customize your shakshuka by adding other vegetables like spinach, zucchini, or eggplant. Just make sure to sauté them before adding the tomatoes to create a balanced base for the eggs.

Is Mary Berry’s Shakshuka Recipe Vegetarian?

Yes, Mary Berry’s shakshuka is vegetarian. It’s a plant-based dish featuring tomatoes, peppers, eggs, and spices, making it suitable for vegetarian and even some vegan diets (just omit the eggs to make it vegan).

Can I Make Mary Berry’s Shakshuka Recipe Spicier?

If you prefer a spicier shakshuka, you can easily adjust the level of heat by adding chili flakes, fresh chilies, or hot sauce to the tomato sauce. Start with a small amount and taste as you go to find your ideal level of spice.

What Type Of Pan Should I Use For Mary Berry’s Shakshuka?

A large, deep skillet or frying pan works best for shakshuka. Ideally, it should have a wide surface area to accommodate the tomato sauce and the eggs without crowding. A cast-iron skillet is perfect because it retains heat well and ensures even cooking.

How Do I Know When The Eggs Are Cooked In Mary Berry’s Shakshuka?

To check if the eggs are done, the whites should be fully set, but the yolks should still be soft and slightly runny. If you prefer your eggs more cooked, you can let them simmer a bit longer until they reach your desired level of doneness.

Can I Add Cheese To Mary Berry’s Shakshuka?

Yes, you can add cheese to Mary Berry’s shakshuka if you like. Feta cheese is a popular addition, crumbled on top of the dish before serving. The creamy, salty cheese pairs well with the tangy tomato sauce and spicy flavors.