This is a popular North-African/Middle eastern dish where eggs are baked in a spicy sauce with tomatoes, peppers and onions and served with a slice of bread to mop up all the tasty sauce. This hip dish is so versatile that it’s great at breakfast (as done in Israel), brunch, lunch and dinner (as is done in diners up the east coast of the U.S). This “Ottolenghi-style” dish is taking the foodie world by storm and we think it’s here to stay.

Cook our delicious Shakshouka in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Shakshouka. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Cumin & Caraway Mix pot, a Shakshouka Spices pot and a Spicy Tomato Paste pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Shakshouka in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Cumin & Caraway Mix
  • Shakshouka Spices
  • Spicy Tomato Paste

Your shopping list for 2 servings:

  • 4 eggs
  • 4 ripe tomatoes
  • 1 onion
  • 2 peppers (1 red, 1 yellow)
  • 1 small baguette
  • Handful of Parsley (optional)
  • 60g feta cheese for garnish (optional)

Our 30 minute recipe

  1. Toast the whole spices

    Heat a lidded frying pan over a medium heat (with no oil) and tip in the CUMIN & CARAWAY MIX and toast for 30-40 secs, or until the seeds become fragrant. 

    Add 1 tbsp of oil and the onion and peppers and fry over a medium heat for 10 mins, stirring occasionally until they soften and colour slightly.

  2. Make the sauce

    Add the SHAKSHOUKA SPICES with a splash of water and mix well. 

    Add the tinned tomatoes, most of the parsley (if using), the SPICY TOMATO PASTE. Stir well, bring it to a boil, then reduce the heat to medium, cover, and cook for 5 mins, or until it becomes the consistency of a chunky pasta sauce. 

  3. Bake the eggs

    Use your spatula to make 4 shallow wells in the sauce and crack an egg into each space.  (It's okay if the egg whites spread out around the sauce. It's good as it'll help the whites to cook faster.) 

    Cover the pan with a lid and cook for 5 mins over a medium-low heat, or until the egg whites are just cooked and the yolks are still soft. 

  4. Serve!

    To serve, spoon 2 eggs along with some peppers and sauce onto plates and top with parsley leaves and a handful of crumbled feta cheese (if having). Serve with bread to mop up all the sauce.


Shakshouka Reviews

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