On Thursday I was given a bag of tomatoes. They were almost too ripe.

I asked online for some suggestions of what to do with them and shakshuka jumped out at me. 


Serves 4
I love shakshuka. Its one of my favourite Israeli dishes. And its an all in one pan cook and serve recipe so very little washing up!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. Oil for frying
  2. 1 x onion, diced
  3. 1 x red pepper, diced
  4. 8 x tomatos, diced
  5. Garlic
  6. Spices (usually cayenne pepper or something a little spicy)
  7. Salt and pepper, to taste
  8. 6 x eggs
  1. Heat the oil in a large, heavy pan. You can split the ingredients into two smaller pans if you want to serve the shakshuka in personal servings.
  2. Throw in the onion and saute until golden.
  3. Add the red pepper and simmer for 5 minutes.
  4. Add the tomato and garlic and stir until its all mixed together. Simmer on medium heat for 10 minutes or until the mixture starts to reduce.
  5. Add spices.
  6. Once the mixture is cooked through crack eggs directly into the sauce and cook through.
  7. Serve with fresh bread or pita to mop up the sauce.
A Bit of This A Bit of That

Super easy baked fish


  • 4 pieces frozen (or fresh) hake
  • Salad dressing (I used Knorr Lite Italian Dressing)
  • Lemon juice
  • Soy sauce
  • Butter


  • Place fish, skin side down, in a Pyrex dish.
  • Pour salade dressing over fish.  I poured about a quarter of a cup, maybe, I didn’t actually measure anything.
  • Splash ome lemon juice over the fish.
  • Splash some soy sauce over the fish.
  • Drop a few blobs of butter over the fish.
  • Bake for ±25 minutes at 180 degrees.


Serve with rice and steamed veggies.

Oh, the more dressing/lemon juice/soy sauce you put on the fish the more sauce you will have to put on the rice.