My mother Fortunee’s shakshuka

This dish is absolutely packed with flavour and spices and makes a tasty Pesach supper.

  • place PRE 30 mins
  • place COOK 60 mins
  • place SERVES 4
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Sephardim use broad beans during Pesach but if you are Ashkenazi, replace them with broccoli stalks. Dice them into medium-sized pieces and they will add texture and taste.


  • Wash the peppers and the tomatoes and halve them. Remove the seeds from the peppers, and cut them in pieces roughly 2cm x 2cm. The size is not crucial, you just want to be sure to cut the vegetables roughly the same size so they cook at the same speed.
  • Cut the tomatoes into pieces the same size as the peppers. Peel the garlic cloves.
  • Put these and the rest of the vegetables in a large pot, preferably non-stick.
  • Add the turmeric and sweet paprika and some salt and pepper. Add the hot paprika if required.
  • Add the sunflower oil and cook over a medium/high temperature for about ten minutes until the vegetables start to soften, then reduce the heat and cook over a lower temperature for at least 60-90 minutes, stirring regularly until the ingredients are soft and jammy.
  • When serving, heat however many portions you require in a smaller pan and crack in the eggs (one or two per person) and poach them in the sauce for about 10 minutes, until the whites are set but the yolks are still a little soft and runny.
  • Serve hot with matzah — or after Pesach, with pita bread.





3 peppers of various colours

4 large tomatoes

6 cloves of garlic, cut in four

A large onion, sliced

6 small potatoes peeled and cut into 2cm dice

6 frozen artichoke bottoms

250g broad beans (or broccoli stalks diced into 2cm chunks)

1 heaped tbsp each of paprika and turmeric

½ - 1 tbsp of hot paprika (if you want it hot)

Salt, pepper

350ml sunflower oil

6 eggs

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