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1 tub of Mezze matbukha
1 tin of chopped tomatoes
Pinch of sugar (optional)
3-4 free range eggs
1/2 tbsp fresh chopped parsley (optional, for garnish)
Fresh bread, dip/spread of your choice & salad to serve
1. To make the tomato sauce add the matbukha, tomatoes and sugar if using to a large frying pan on medium heat. Add salt and pepper and check that sauce is seasoned and spiced to your liking.
2. 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. Cover the pan to speed up the process.
3. Bring pan to the table and serve with fresh bread, a dip/spread and a salad.
For the meat-eaters add some chopped chorizo (we love Gubbeen) to the pan at the start, fry a little and then add the remaining sauce ingredients.
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 and a dollop of Labneh.