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Shakshuka is the perfect weekend brunch meal for two or for a group of friends, as you can easily double the recipe and place it in the centre of the table and get everyone to tuck in. We chose to stray from the traditional Shakshuka that has poached eggs in it and just make the mixture the eggs are poached in – the delicious tomato-y spicy sauce! You can of course make the tomato mixture, keep the mixture in the frying pan and crack your eggs on top of the mixture and cook them in the oven (ensuring your pan handle is oven proof and not plastic!) We served it here with fresh bread but you can also go for cooked quinoa, pasta, flatbreads or a leafy salad!

Recipe: Shakshuka

Serves 2


1 Tbsp olive oil or coconut oil
1 small onion – diced
1 small red pepper – diced
3 garlic cloves – minced
1 can chopped tomatoes
¼ cup tomato paste
1 tsp agave syrup
pinch of salt
2 tsp smoked paprika
1 tsp ground cumin
2 tsp chilli powder
¼ tsp ground cinnamon
1 pinch each cayenne pepper, cardamom and coriander (optional)
1 heaped cup (~300g) cooked chickpeas (use approx 2/3 cup dried)
¼ cup pitted olives- sliced

Serving options:

Lemon wedges, flatbread, leafy salad, rice, pasta, quinoa


Add olive oil, onion, pepper and garlic to a large pan, fry to soften.

Add tomato paste, chopped tomatoes, agave syrup, salt and spices. Stir to combine. If you want a slighter smoother texture, use a stick blender to pulse a little here. Then add the chickpeas (if using our dried chickpeas, make sure you have cooked in advance) and olives and simmer for 15-20 minutes.

Serve with any of the options above. Leftovers can be refrigerated for up to 4 days or frozen.


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