• roasting tin (ours was 25cm x 35cm)
  • chopping board
  • sharp knife
  • measuring spoons
  • wooden spoon
  • oven gloves
  • garlic crusher
  • can opener
  • small bowl
  • scissors
  • serving spoon


  • STEP 1

    Heat the oven to 220C/200C fan/gas 6. Find a deep roasting tin (ours was 25cm x 35cm). Get a chopping board ready and find a sharp knife to cut with. Hold one of the peppers with both hands, press your thumbs into the stalk so it pops inside the pepper, them rip the pepper in half. Pull out the stalk, seeds and any white bits from the middle of the pepper and put these in the food recycling. Lay the pepper on your chopping board and, using your knife, cut it into strips. Do the same with the other pepper.

  • STEP 2

    Tip the peppers into the roasting tin. Fill a tablespoon measure with olive oil and drizzle this over the peppers. Season the peppers with a pinch of salt and some black pepper, then toss them together using a wooden spoon. Wearing oven gloves, put the tin in the oven on the middle shelf. Set a timer for 10 mins.

  • STEP 3

    When the timer beeps, carefully remove the tin from the oven (always use oven gloves when taking the tin in and out of the oven). Peel the papery skin off the garlic and put a clove of garlic in the garlic crusher. Squeeze it over the peppers, then do the same with the other 2 garlic cloves.

  • STEP 4

    Use a can opener to open the tomatoes and add these to the roasting tin. Each can opener is a little different and can be tricky to use at first, so ask an adult to show you how if you need help.

  • STEP 5

    Measure the ras el hanout spice blend in a teaspoon measure, then add the spice mix to the roasting tin. Mix the ingredients using a wooden spoon. Return to the oven and set a timer for 15 mins.

  • STEP 6

    When the timer beeps, remove the tin from the oven. Crack your first egg into a small bowl – check if there are any small pieces of shell in the egg white, if so, scoop them out using a bigger piece of shell. Make a little space in the tomatoey sauce with your wooden spoon, then pour in the egg. Continue with the rest of the eggs, cracking them into the bowl, then making a little space in the sauce and pouring them in. Return the tin to the oven. Set a timer for 5 mins.

  • STEP 7

    When the timer beeps, carefully remove the roasting tin from the oven. Put the flatbreads in the oven and set the timer for 5 mins. On your chopping board, chop the coriander using a knife or a pair of scissors. Remember to use the stalks, too – they contain lots of flavour.

  • STEP 8

    When the timer beeps, carefully remove the flatbreads from the oven and put them on a plate. To serve, use a big spoon to scoop an egg or two onto each plate, along with some of the sauce, and sprinkle over the coriander. Serve with the flatbreads.

Recipe tip

What’s ras el hanout?

Ras el hanout is a blend of spices often used in North African cuisines. The name in Arabic means ‘head of the shop’, which comes from spice merchants blending their best spices together to create this punchy mix. Try a little pinch of the spice blend before adding it to the shakshuka as some contain chilli, so you may find it quite spicy. If you don’t have ras el hanout at home, you can substitute it with a pinch of each of the following – ground cumin, ground coriander, ground cinnamon, ground pepper and ground ginger.  

Roasted pepper power!

Peppers are a fantastic veggie to roast and can be used in lots of ways. Try a few of these ideas:

  • Stuff roasted peppers into a wrap with hummus for a tasty lunch 
  • Mix roasted peppers through some couscous or pasta with a spoonful of pesto
  • Use a blender to whizz roasted peppers, toasted almonds, garlic and olive oil to a purée to serve with fish or roast lamb

Goes well with


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