Spicy Brunch Shakshuka
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Spicy Brunch Shakshuka

Spicy Brunch Shakshuka

Serves 2 | with Garlic Flatbread

This Middle-Eastern brunch dish is packed with flavour! Perfectly poached eggs get cooked in a fiery tomato sauce. Finish with a drizzle of creamy yogurt and don't forget to dip in with the garlic flatbread!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

4 unit(s)


(Contains Egg)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

2 unit(s)

Garlic, cloves

2 unit(s)


(Contains Soy, Milk, Wheat May contain Soy)

1 unit(s)

Yellow Onion

7 g


1 unit(s)

Chili Pepper

1 unit(s)

Greek Yogurt

(Contains Milk)

1 unit(s)

Sweet Bell Pepper

Not included in your delivery

1 tbsp


0.13 tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories760 kcal
Fat36 g
Saturated Fat13 g
Carbohydrate82 g
Sugar19 g
Dietary Fiber10 g
Protein31 g
Cholesterol425 mg
Sodium1260 mg
Trans Fat0.5 g
Potassium1350 mg
Calcium400 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Silicone Brush
Baking Sheet
Small Bowl



Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 3: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Core, then cut pepper into 1/2-inch pieces. Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop cilantro. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Start shakshuka

Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter, then onions and peppers. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min. Season with salt and pepper. Add Indian Spice Mix and half the garlic. Cook, stirring often, until fragrant, 1 min.

Finish shakshuka

Add crushed tomatoes, 1/2 cup water and 1/4 tsp chilis to the pan with veggies. (NOTE: Reference heat guide.)Bring to a simmer, stirring occasionally, until sauce thickens slightly, 5-6 min. Once simmering, reduce heat to low. Using a spoon, make 4 craters in sauce. Crack 1 egg into each crater. Season with salt and pepper. Cover the pan with a lid.Cook until eggs are set but slightly runny in the middle, 4-5 min.**

Toast flatbreads and serve

Meanwhile, stir together remaining garlic and 1 tbsp oil in a small bowl. Brush garlic oil over flatbreads. Cut flatbreads into quarters, then arrange on an unlined baking sheet. Toast flatbread in the middle of the oven until lightly golden-brown, 2-3 min. (TIP: Keep an eye on them so they don't burn!) Divide shakshuka between bowls. Dollop yogurt over top, then sprinkle with cilantro.Serve garlic flatbread on the side for dipping.

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