Shakshuka With Dukkha Eggs

Looking for a simple yet impressive brunch recipe that’s packed with flavour? This easy shakshuka with Aromi's Alexandrian Afternoon is a rustic, one-pan dish that brings warm spices, a rich tomato base, and perfectly poached eggs together in the most comforting way. Perfect for dipping with sourdough or flatbread, it’s a weekend favourite you’ll want to make on repeat.

🛒 Ingredients

Serves 2–3

• 1 tbsp olive oil

• 1 brown onion, finely chopped

• 1 red capsicum, diced

• 2 garlic cloves, minced

• 2 tsp Aromi’s Alexandrian Afternoon spice blend

• 400g can diced tomatoes

• 1 tbsp tomato paste

• Salt and pepper, to taste

• 3–4 eggs

• Crumbled feta, to serve

• Fresh herbs (parsley or coriander), optional

• Crusty sourdough or flatbread, to serve

👩🍳 Method

1. Sauté the veg:
   Heat olive oil in a deep pan or skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Add capsicum and garlic, cooking for another 2–3 minutes.

2. Spice it up:
   Stir in Aromi's Alexandrian Afternoon and tomato paste. Cook for 1 minute until fragrant.

3. Add tomatoes:
   Pour in the diced tomatoes. Season with salt and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until thickened.

4. Poach the eggs:
   Make small wells in the sauce and crack in the eggs. Cover the pan with a lid and cook for 5–7 minutes, or until the egg whites are set but yolks are still runny.

5. Garnish & serve:
   Sprinkle with crumbled feta and a few fresh herbs. Serve hot with crusty bread or flatbread for dipping.

🔥 Why You’ll Love This Recipe

• Made in one pan – minimal clean-up

• Perfect for brunch, lunch, or a light dinner

• Features Aromi’s Alexandrian Afternoon for rich, herby flavour

• Vegetarian-friendly and easy to customise

🥄 Tips & Variations

• Add a handful of baby spinach for extra greens

• Like it spicy? Add a pinch of chilli flakes or fresh chopped chilli

• For a creamier texture, swirl in a tablespoon of Greek yoghurt before serving