Home > Dairy Shakshuka

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94.00 / box

DIY - Serves 4 people

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Mini Farmers Bread

Req qty: 2.00/loaf


Red Capsicums

Req qty: 0.40/kgs


Brown Onions

Req qty: 0.15/kgs


Tomato & Basil Pulp

Req qty: 2.00/bottle


Omega 3 Eggs

Req qty: 1.00/trays



Req qty: 1.00/pack



Req qty: 0.08/kgs



Req qty: 1.00/pcs


Ingredients not included but required

Olive Oil


Eggs, chilli-spiked tomato sauce and feta cheese combine wonderfully in this hearty Middle Eastern classic – a superb, meat-free start to Mother’s Day (or any day for that matter). Allery information: dairy, eggs. • 2 tbsp olive oil • 1 medium brown onion, sliced • 2 cloves garlic, minced • 2 small red peppers, deseeded and diced • 1 red chilli, deseeded and sliced • 1 tsp smoked paprika (optional) • 2x 340g jars tomato sauce with basil • 6 eggs • 60g feta, crumbled • 2 tbsp parsley, finely chopped • 2 loaves mini country bread, sliced and toasted 1. Heat a large frying pan with a lid over a medium heat. Add the olive oil and cook the onions for 6-7 minutes, or until translucent. 2. Add the garlic and red peppers and cook for a further 5 minutes. Stir though the chilli and smoked paprika (if using). Season. 3. Tip in the jars of tomato sauce along with 200ml water. Stir through and cook for 10-12 minutes, until the sauce is thick and reduced slightly. 4. Using a tablespoon or small ladle, make 6-8 small indents in the sauce. Crack one egg into each indents. Sprinkle over half the feta and cover with the lid. The egg whites should take about 6 minutes to turn white, then continue to cook to your liking. 5. Remove from the heat, sprinkle over the remaining feta and finish with the parsley. Serve alongside the toasted country bread.

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