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Tomato sauce:

1 tbsp extra virgin rapeseed oil

1 small onion

1 clove of garlic, crushed

1 red pepper, chopped

1 tin of chopped tomatoes

Pinch of sugar

½ tsp chilli flakes

2 tsp of hawai’ij spice mix

4 free-range eggs

Garnish (optional): fresh chopped parsley /dukkah/za’atar

To serve: Fresh bread, hummus/tahini sauce, & salad


A Tunisian dish of eggs poached in a sauce of tomatoes, peppers, onions, chilli, and spices. This is traditionally served for breakfast but we eat it for brunch, lunch or sometimes as a quick dinner. Most of the ingredients you’ll have to hand so it’s really easy to whip up. You can leave out the chilli flakes it you don’t like it spicy.

Serve with a salad, fresh bread and hummus.



  1. To make the tomato sauce: Heat oil in a large frying pan on medium. Add chopped onion and sauté for a few minutes until the onion begins to soften. Add garlic and pepper and cook for 5-7 minutes until softened.

  2. Add tomatoes, hawai’ij, chilli flakes and sugar. Half fill tomato tin with water and add to pan. Simmer over low heat for 5-7 minutes until it starts to reduce. Add salt and pepper and check that sauce is seasoned to your liking.

  3. To make the Shakshuka: Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Cover and cook for 5-10 minutes until eggs are cooked to your liking.

  4. Garnish with chopped parsley, some za’atar or dukkah

  5. Bring pan to the table and serve with fresh bread, hummus/tahini sauce and a salad.


  • For the meat-eaters add some chopped chorizo (we love Gubbeen) with the bell pepper.

  • This tomato sauce can be used as a base for many dishes. We make up the sauce and add chicken legs and thighs on the bone to the pot, cook for 40 minutes and serve with cous cous.

  • See tahini sauce recipe in our blog

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