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Jan 22

Stovetop Shakshuka


January 22, 2020

This delicious recipe was created by Helen from @thegreekvegetarian 

  • Prep: 15 mins
  • Cook: 20 mins
  • Serves: 3 people


1In a large heavy base skillet over a medium heat, add a couple of tablespoons of olive oil and cook the onion and garlic until soft and fragrant.

2In a food processor, blitz the tomatoes until they turn into a sauce-like consistency. Pour the tomatoes into the skillet, then add in the tomato paste. Add in 1/4 cup of water and mix well.

3Sprinkle in all of the spices apart from the G-Fresh Za’atar and season well with Atlantic Sea Salt and Black Pepper. *Taste the sauce and if it tastes quite sharp, add in one teaspoon of raw sugar.

4Simmer for approximately 10 minutes, or until the sauce has thickened slightly.

5Time to add the eggs. Move a tablespoon of sauce mixture away from a section of the pan and crack an egg in its place. Continue this step with the remaining eggs. Season the eggs with Atlantic Sea Salt and Black Pepper.

6Cover the Shakshuka with a lid and allow to cook until the eggs are cooked. Depending on how well you like your egg yolks cooked, the time to cook the eggs will differ.

7Finish the Shakshuka by sprinkling with feta cheese, fresh parsley, Za’atar and a drizzle of olive oil.

8Serve with fresh or toasted bread.




5 large truss tomatoes

6 eggs

1/2 cup feta cheese (crumbled)

1 heaped tbsp tomato paste

1 small onion (finely chopped)

1 clove garlic (minced)

1 large pinch G-Fresh Oregano

1 large pinch G-Fresh Cumin

1 large pinch G-Fresh Paprika

1 large pinch G-Fresh Chilli Powder

1 tbsp G-Fresh Za’atar

1 large pinch fresh parsley

Olive oil

G-Fresh Atlantic Sea Salt

G-Fresh Black Pepper

*1 tsp raw sugar


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