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An easy yet satisfying breakfast option, shakshuka (or shakshouka) means “a mixture” in Arabic and has existed in Mediterranean cultures for centuries. Enjoy this flavourful dish for breakfast or any time of day!

iCook products used:

  1. Wooden Cutting Board

  2. 5-Piece Knife Set

  3. Non-stick Fry Pan with Lid, 24 cm


  1. 3 g harissa

  2. 3 g ground cumin

  3. 3 g smoked paprika

  4. 5 mL tomato paste

  5. 3 cloves garlic, finely chopped

  6. 1 tbsp olive oil

  7. 2 peppers (1 red and 1 yellow), seeds removed and roughly chopped

  8. 400 g plum tomatoes, diced

  9. 3 large organic eggs

  10. ½ avocado, sliced and sprinkled with lemon juice

  11. 15 g fresh flat-leaf parsley, chopped

  12. Sea salt to flavour

  13. Toasted sourdough bread

Preparation Method:

  1. Warm the olive oil in the pan over medium heat, then add the harissa, cumin, smoked paprika, tomato paste, garlic, bell peppers and salt. Sauté for about 2 minutes.

  2. Add the tomatoes, let gently simmer and cook for about 10 minutes until the sauce has reduced and thickened, stirring occasionally.

  3. With the back of a wooden or silicone spoon, make three wells in the sauce and crack in the eggs. Place the lid on top of the pan and cook for 2–3 minutes until the egg whites are set but the yolks are still runny.

  4. Once ready, remove the lid, add the avocado slices and garnish with fresh parsley. Serve with toasted sourdough bread.

Download this recipe here as PDF / as an ePub

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