Cooking time
Serves2 people

We've soupified the traditional North African tomato dish shakshuka, and spiced it with turmeric, cumin, cayenne and warming mixed spice, perfect for gently poaching our stunning organic eggs for a hearty and fuelling soup.


  • 2 tsp cumin seeds
  • 1 onion
  • 1 tbsp + 2 tsp oil
  • 1 red pepper
  • 1 garlic clove
  • Sea salt
  • Freshly ground pepper
  • A pinch or two of cayenne pepper
  • 400g tinned chopped tomatoes
  • 600ml boiling water
  • 1 lemon
  • 2 eggs
  • ½ tsp mixed spice
  • 1 tsp tumeric
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1. Peel and finely chop the onion. Halve the red pepper and scoop out the seeds and pith. Chop the pepper into similar-sized pieces to the onion.
2. Place a large pan on to the heat for a few mins. When warm, drizzle in 1 tbsp olive oil and add the onion and pepper. Fry on a gentle heat for 5-6 mins till softened.
3. Meanwhile peel and finely grate or crush the garlic. When the onion and pepper are softened add the garlic, a good pinch of salt, a small pinch of cayenne pepper (it’s spicy, so add as much or as little as you prefer), 1 tsp turmeric, 2 tsp cumin seeds and ½ tsp mixed spice. Stir for 2 mins.
4. Pour in the tin of chopped tomatoes and add 600ml boiling water. Bring to a bubble then pop on a lid and simmer of a medium heat for 15 mins.
5. After 15 mins, squeeze in the juice from half the lemon and taste the soup. Add more salt, pepper, turmeric or cayenne if you think it needs it.
6. Crack the eggs into the pan, near the side, so you know where they are. Pop the lid back on and cook for 2 mins for runny yolks. Cook a little longer for a less runny egg, but remember the egg will keep cooking in the hot soup.
7. Ladle the soup into a couple of warm bowls and top with an egg each. Drizzle 1 tsp oil over each and add a pinch of cayenne if you like. Serve with a wedge of lemon each for squeezing.
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