Spicy Brunch Shakshuka
Serves 2 | with Garlic Flatbread- Egg
- Soy
- Milk
- Wheat
- Soy
- Sulphites
- Tree nuts
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
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!
Ingredients
4 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 tbsp
Indian Spice Mix
(May be present: Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 unit(s)
Garlic, cloves
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May be present: Soy)
1 unit(s)
Yellow Onion
7 g
Cilantro
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
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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!)
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.
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.**
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's rich flavour, though some found the Indian spices too prominent for traditional shakshuka.
- Ease of prep: Simple to make, with several noting it's easy to prepare the sauce ahead and reheat for cooking eggs.
- Suggestions: Consider adjusting spice levels to taste; some prefer less, while others used the full amount for a nice kick.
- Cooking tips: Eggs may take longer than 4-5 minutes to set; try increasing heat slightly or finishing in the oven if needed.
- Serving ideas: Works well as a dinner option; try serving with extra naan or flatbread to feed more people.
