Spicy shakshuka with sourdough toast

Supercharged shakshuka

An impressive brunch of eggs in a feisty, spiced tomato sauce that is perfect for sharing. Grab some chunks of sourdough and dip it into the runny egg yolks and rich tomato sauce for a satisfying side. We’ve used our +MULTI-VIT eggs for an additional nutritional boost.

Health highlight:
– Enriched +MULTI-VIT eggs are a good source of vitamins D, B12 & A

30 minutes

Serves 2

Nutritional Information

(1/2 of the shakshuka without bread)

Calories 267
Protein 16.5g
Fat 16.5g
of which saturates 4.1g
Carbohydrates 13.5g
of which sugars 8g
Fibre 4.5g


  • 4 Enriched +Multi Vit eggs
  • 1 small onion, finely diced
  • 1 small red pepper, chopped into 2cm squares
  • 2 cloves of garlic, crushed
  • A generous pinch of chilli flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 400g tomato passata or chopped tomatoes
  • Fresh parsley or coriander leaves, for serving
  • Sea salt and black pepper, to season
  • 1 tablespoon oil, for cooking.


  1. Put a frying pan on a medium heat.
  2. Add the oil and onion and cook until soft.
  3. Add the pepper, garlic, chilli, cumin and coriander and cook for a further minute.
  4. Pour in the passata or chopped tomatoes and allow it to start bubbling.
  5. Reduce the heat to low, season really well with sea salt and black pepper and leave the mixture to cook for 15 minutes. Tip – add a splash of water if it starts to look dry.
  6. Make 4 divots in the sauce and crack the eggs into them.
  7. Cover the pan with a lid or some tin foil and allow everything to cook for 5 minutes. The eggs should be cooked with a runny yolk still remaining.
  8. Serve in the pan, scattering fresh herbs on top.

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