Shakshuka Eggs Recipe, Kitchen to Table, Yamba

Serves 2-4

A tasty dish of eggs poached in a spicy tomato sauce, perfect for breakfast or lunch.

800g tomatoes (fresh or tinned), chopped
1 tbsp harissa (recipe follows) or use store-bought such as Herbies Harissa Paste Mix
2 tsp honey
2 tsp tomato paste, try this Tomato Powder by Herbies
4 eggs (or 8, see note below)
salt & pepper
parsley, roughly chopped, to garnish
Turkish toast, to serve
Labne or yoghurt, to serve


  1. Preheat oven to 180C. Lightly grease four 1-cup ramekins and place on an oven tray.
  2. Place the tomatoes, harissa, honey and tomato paste in a blender and blitz until combined. Pour into a wide frypan and simmer over medium heat for 10 mins or until thickened slightly.
  3. Divide sauce between the ramekins and use the back of the spoon to make an indent, then carefully break an egg into each ramekin. Season with a pinch of salt and pepper. Place in the oven and bake for about 12 minutes or until the whites are set and the yolks cooked to your liking.
  4. Remove from oven and carefully place a ramekin on each serving plate. Serve with toasted Turkish bread and a dollop of labne or yoghurt.


  • Feel free to use a larger ramekin and add 2 eggs to each ramekin for bigger appetites.
  • You may prefer to cook the eggs on the stovetop – simply leave the sauce in the frypan, make an indent for each egg, then carefully break an egg into each. Simmer for 8-10 mins or until whites are set and yolks cooked to your liking. You can place a lid on top to reduce the cooking time.


This recipe comes from a family friend who loves to cook. Double the recipe and store in a sterilised jar in the fridge for at least a month.

30g chilli paste (eg Sambal Oelek)
1 1/2 tsp coriander seeds
1 1/2 tsp cumin seeds
1 tsp sweet paprika
8 cloves garlic
1 tsp salt
4 tbsp olive oil
1/2 tsp dried mint leaves (optional)


  1. Place the spices in a small frypan over low heat and toast for a few minutes until fragrant.
  2. Place the chilli paste, toasted spices, garlic and salt in a mortar and pestle and pound to a coarse paste. Add oil to loosen the paste and stir through dried mint leaves, if using.
  3. Place in a sterilised jar and store in the fridge until required.

Notes: You may use a small food processor instead of a mortar and pestle.


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