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Spicy Shakshouka Eggs

  • Prep 25 mins
  • Cook 18 mins
  • Serves 4

Make it with our Tamar Valley Greek Style Yoghurt!


  • 4 tbsp Tamar Valley Greek Style Yoghurt
  • 4 eggs
  • 1 1/2 tins diced tomatoes
  • 2 medium red capsicum, deseeded and cut into strips
  • 1 medium red onion, roughly chopped
  • 2 birds eye chilli, diced finely
  • 3 cloves garlic, crushed
  • 3 tbsp kalamata olives, pitted and sliced
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika
  • Small handful of spinach
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • Salt and pepper, to taste


  1. In a large frying pan, heat olive oil over medium heat then add garlic, chilli, herbs and spices. Cook and stir with wooden spoon until fragrant.
  2. Add onion and cook until softened. Next, add capsicum and cook for 5 minutes until slightly softened, stirring occasionally.
  3. Add tomatoes, olives, and balsamic vinegar and bring the pan to a simmer. After 10 minutes, spoon in yoghurt and mix through.
  4. Next, create 4 wells in the pan and crack an egg into each well, making sure to space them out. Put a lid on the pan and cook for approximately 8 minutes (check after 6 minutes).
  5. Garnish with fresh spinach and salt and pepper. Serve on toast immediately.
Size options
Available in 1kg & 500g tub

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