Spicy Shakshouka


Serves 2


  • 3 roasted red peppers
  • 5 tomatoes
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 tbsp garlic, minced
  • 3 tsp SPRIG Harissa Paste
  • 2 tsp SPRIG Sweet Paprika
  • 1 tsp crushed chilli flakes
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 3 eggs

On top:

  • Some feta cheese
  • Coriander leaves
  • Sea Salt


  •  Roast the red peppers on an open flame and set aside to cool.
  • Meanwhile crush the tomatoes in a mixer.
  • Once the peppers have cooled, cut them open to remove the stem and seeds and place in the mixer to crush.
  • In a medium non stick pan, heat the olive oil with garlic and onions. Sauté for at least 8 minutes. Then add chilli flakes, paprika and harissa paste and stir for another 5 minutes.
  • Pour in the crushed tomatoes and roasted red peppers and salt. Stir occasionally and let the sauce cook for another 15 minutes or so.
  • Then crack 3 eggs over the sauce and cover to cook for another 10 minutes.
  • Once the whites have cooked through and the yolk is just set (not fully cooked through), remove from heat and garnish with coriander and add a sprinkle of sea salt, pepper and feta cheese.
  • Serve hot.

Sweet Paprika - Jar, 30g


Harissa Chilli Paste, 125g


Sweet Paprika Pouch, 30g


Sichuan Chilli Paste, 125g