Shakshuka hummus

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  • ¼ olive oil
  • 2 small red onions, sliced
  • 2 red peppers, sliced
  • 3 garlic cloves, minced
  • 2 cans whole plum tomatoes
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 2 tsp salt
  • 1 tsp sugar
  • 4 eggs


  • ½ cup tahini
  • 3 cloves garlic, minced
  • Juice of 2 lemons
  • ¼ cup olive oil
  • 2 tsp salt



1. In a large sauté pan heat olive oil. Add onions and cook until slightly soft. Add peppers, garlic and salt, stir to combine. Cook till softened about 6-8 minutes.

2. Add all of the spices, tomatoes and sugar. Gently break the tomatoes apart using the back of a spoon. Stir to combine and cover with a lid. Cook until thick and reduced about 20 minutes.

3. Meanwhile, add tahini, garlic, lemon juice, salt and oil to a food processor. Blitz to combine. Add chickpeas and blitz until fully combined and broken down. Add ice cubes one at a time until fully smooth. Keep motor running until hummus is smooth adding up to 2 tbsp more oil if needed.

4. When sauce is done, make four wells in the pan. Add one egg into each well, season with salt and cover with a lid. Turn heat to low and cook for 12-15 minutes until whites are cooked and yolk is still soft.

5. Spread hummus onto plates leaving a border, generously add one egg and sauce into the centre of each. Drizzle with olive oil and garnish with fresh chopped coriander.

6. Serve with warm pita and enjoy!