Recipe: Shakshuka


  • 1 1/2 tablespoons olive oil
  • 1 large red onion, thinly sliced
  • 1 large red capsicum, thinly sliced
  • 3 garlic cloves, crushed
  • 1 long fresh red chilli, thinly sliced
  • 1/4 teaspoon caster sugar
  • 1 jar Billabong chunky eggplant pasta sauce
  • 4 Cackleberries eggs
  • 2 teaspoons Herbies sweet paprika
  • 2 teaspoons Herbies ground cumin
  • 1/2 teaspoon Herbies Ground Coriander
  • 1/4 teaspoon Herbies dried chilli flakes (optional)
  • ¼ bunch fresh flat leaf parsley sliced finely
  • 1 loaf of Artisan bread of choice


  1. Heat the oil in a non-stick frying pan over medium-low heat. Cook onion for 3 minutes or until soft. Stir in capsicum, garlic and fresh chilli for 5 minutes or until soft. Stir in paprika, cumin, ground coriander, dried chilli flakes and sugar for 1 minute or until aromatic. Season.
  2. Add the tomato. Cook, stirring often, for 15 minutes or until mixture thickens slightly.
  3. Remove from heat. Use the back of a spoon to make 4 large, evenly spaced indents in the mixture. Crack an egg into each indent
  4. Reduce heat to low. Cover and cook for 7-8 minutes for soft yolks or until cooked to your liking. Sprinkle parsley over and serve with crusty bread.

Serves 4