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Shakshuka Recipe


  • 1 tablespoon Super Ghee
  • 1 large yellow onion, chopped
  • 2 green peppers, chopped
  • ¼ teaspoon fine sea salt
  • 3 cloves garlic, minced
  • 6 Vine-ripe tomatoes, chopped
  • 2 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons chopped fresh cilantro or flat-leaf parsley
  • Freshly ground black pepper, to taste
  • 6 large eggs
  • Crusty bread or pita, for serving


  • Heat Ghee in a large cast iron skillet. Add the onions, green peppers, garlic, spices, salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
  • Add the tomatoes and tomato paste. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken.
  • Using a wooden spoon, make 6 wells in the tomato mixture. Gently crack an egg into each well.
  • Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
  • Uncover and add the fresh parsley and mint. You can add more black pepper, if you like. Serve with your choice of crusty bread.
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