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Spicy Mediterranean Baked Eggs

  • 6 Serves
  • 10 minutes
  • 25 minutes

A brunch classic with a twist. This take on the traditional Shakshuka will promise to comfort and satisfy.



6 Serves*
6 garlic cloves, crushed
2 x 400g canned diced tomatoes
1  tsp dried chilli flakes
1  tsp dried oregano leaves, and extra to garnish
1/2 tsp salt
6 eggs
3 tbsp extra virgin olive oil
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Heat a saucepan over medium-low heat and saute the garlic in olive oil. To prevent it from browning and cooking too quickly, add 3 tablespoons of water. When the water has evaporated, add the diced tomatoes, chilli flakes and ½ cup of water. Let it simmer for 10-15 minutes, then stir through the oregano and season to taste.
  2. Using a spoon, make 6 wells in the tomato sauce and crack the eggs into each one. Cover the pan with a lid or aluminium foil and cook for 8-10 minutes on low or until eggs are cooked to your liking.
  3. Garnish with oregano to serve.

More about this recipe

Nutrition per serve:
Calories 155.98kcal/ 652.62kJ
Total Fat 12.05g
Carbs 6.02g
Sugars 0.23g
Protein 6.89g
Sodium 423.71mg
Fibre 0.22g

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