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Foodie Friday: Shakshuka

Why not give this easy Shakshuka a try this weekend? It's the perfect, comforting brunch.


  • 1 tbsp olive oil
  • 2 red onions, chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, sliced
  • small bunch coriander stalks and leaves chopped separately
  • 2 cans cherry tomatoes
  • 1 tsp caster sugar
  • 4 eggs


Soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

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