Turkish scrambled shakshuka

Turkish scrambled shakshuka

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  • 4
  • Easy
  • Health conscious Meat-free
  • 5 minutes
  • 30 minutes
  • Woolworths Paul Cluver Viognier 2019


  • 3 T olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, crushed
  • 1 T coriander seeds
  • 1/2 T cumin seeds
  • 2 T chilli flakes
  • 1 T paprika
  • 1 x 400 g can cherry tomatoes
  • sea salt and freshly ground black pepper, to taste
  • 8 large free-range eggs
  • Danish feta, for serving
  • spring onions, sliced, for serving
  • sourdough toast, for serving

Cooking Instructions

1. Heat the oil in a pan and fry the onion and garlic over a medium heat until soft and golden.
2. Add the spices and fry for 3 minutes, or until fragrant. Add the tomatoes and simmer for 15 minutes to reduce slightly. Season to taste.
3. Whisk the eggs in a bowl and pour into the sauce. Gently move around the pan as you would when making scrambled eggs and cook to your liking. Serve with the feta, spring onion and sourdough toast.

Find more egg recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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