Shakshuka Breakfast Meal

Share this recipe:

What You Need

  • 1 jar 500g Riki’s Shakshuka Sauce (Original or Spicy Harissa)
  • 4-6 Eggs (Tofu is delicious for a vegan option)
  • Frypan med-size (25cm) with lid

Optional Extras

  • Sliced chorizo sausage
  • Diced capsicum
  • Onion
  • Eggplant or tofu.

NOTE: Use same frypan to firstly fry these in a splash of oil, then proceed to cooking instructions.


  1. Pour Shakshuka sauce into medium size frypan, cover & bring to a boil
  2. Remove lid, reduce heat then break eggs evenly into sauce
  3. Cook uncovered on low heat for 4-6 minutes or until eggs cooked to your liking (Cover again for hard boil eggs). Fresh crusty bread to serve