Honey & Co – Red Shakshuka

Red Shakshuka

Itamar Srulovich and Sarit Packer (Honey & Co) 

Husband and wife team Itamar Srulovich and Sarit Packer met in a restaurant kitchen in Israel ten years ago and now run Honey & Co, one of London’s most talked about dining destinations. Itamar Srulovich was head chef at Ottolenghi, while Sarit Packer was both head of pastry at Ottolrnghi and executive chef at Nopi. Their second cookbook, The Baking Book is released in July 2015.

(C) Blake Ezra Photography
(C) Blake Ezra Photography


3 tbsp vegetable oil

15 crushed garlic cloves (this is no mistake I mean 15)

2 tsp smoky paprika

½ tsp cayenne pepper (or a touch more If spicy is your thing)

2 tsp ground cumin

1 tsp ground cinnamon

2 ½ tsp caraway seeds – roughly ground or chopped

200g tomato puree

50ml lemon juice (from 1 large lemon)

1 tsp salt

2 tbsp caster sugar

550ml water

8 eggs

small bunch of coriander chopped

some bread (we prefer milk bun)


Start by mixing all the spices together in a small bowl (not the sugar or salt though) then place the oil and garlic in a large wide frying pan, set on the stove top on a high heat and stir constantly until a fragrant smell of garlic emerges, it will take about 2 minutes, add the spices and mix well to cook out for 1 minute, now add the tomato puree and continue mixing, cook for another 2 minutes, or until the tomato paste starts to stick to the bottom of the pan then add the lemon juice in one go, it will sizzle a little, so watch out, mix to combine and then add the water. Stir again and reduce the heat to medium low.

Cook for 10 minutes before adding the salt and the sugar, stir again and taste, see if you want to add another pinch of cayenne pepper, or a little squeeze of lemon, this sauce should hit all the right notes, sweet, sour, salty and spicy.

If you are happy with the sauce, break the eggs directly into the frying pan, leaving a little space between each one, so that you can later pick up a whole egg at a time without breaking the yolk of another, season with a little salt and pepper and cover with a lid, cook for 3 minutes – until the whites are fully set and the yolks are still runny and soft.

Remove the lid, sprinkle with chopped coriander and serve with the bread.

You can make this sauce in advance then transfer to an airtight container and store in the fridge for a 3-4 days. It also freezes well so you can make a large batch and freeze it for future use. You can make shakshuka for 1 or 2 or 3 depending on the size of your frying pan, we always allow 2 eggs per person and the only thing you need to remember is to re-boil the sauce before you add the eggs.