Here's a delicious recipe you definitely have to try, perfect for the weekend: shakshuka with tahini, yoghurt, and chili butter—a perfect combination.
Shakshuka and baked eggs are among my all-time favourite breakfasts or lunches—simple, nourishing, and incredibly delicious.
My Smokey Tomato Baked Eggs recipe is my go-to for something quick and basic, but what I especially love is a hearty, flavour-packed shakshuka.
This version is chunkier and thicker, packed with onion, garlic, red capsicum, tomatoes, and spiced with cumin, paprika, and chili. I've topped it off with a generous drizzle of creamy hulled tahini, dollops of thick unsweetened yoghurt, and the most beautiful and luxurious chili butter. The combination is just divine. It's the perfect choice for a weekend breakfast or lunch, best served with fresh flatbread or sourdough toast.
You can cook the eggs to your liking. I prefer mine mostly firm with a slightly runny yolk, but if you prefer a runnier egg, simply simmer for a shorter time. Keep an eye on them as they cook quickly with the lid on. For my perfect firmer egg, it takes about 5 minutes. If you prefer a runny egg, I'd suggest 3-4 minutes.
Enjoy the recipe, and please feel free to ask me any questions and let me know if you make it! @gatherandfeast #gatherandfeast
Ingredients
VEG, GF 
15 minutes preparation time + 15 minutes cooking time 
3-4 - 2-3 tablespoons extra virgin olive oil
- Pinch Aleppo pepper or chili flakes
- 1 red onion, finely diced
- 1 red capsicum/bell pepper, finely diced
- 2 teaspoons smokey paprika
- 1/2 teaspoon ground cumin
- 3-4 fresh garlic cloves, finely sliced
- 1 x 400g can crushed tomatoes/tomato polpa
- 6 eggs
- 50g salted butter (I've used Westgold)
- 1 teaspoon Aleppo pepper (or a pinch of mild chili flakes, adjust to taste)
- Roughly 3 tablespoons hulled tahini
- Roughly 5 tablespoons thick unsweetened Greek yoghurt
- Small handful of fresh dill, for garnish
- Fresh bread, for serving
Method
- Heat a large frypan over medium heat. Add a drizzle of olive oil and a pinch of Aleppo pepper or chili flakes. Add diced onion, capsicum/bell pepper, and a pinch of salt. Sauté for about 5 minutes until soft.
- Stir in the smokey paprika, ground cumin, and garlic. Sauté for an additional 1-2 minutes.
- Add crushed tomatoes or tomato polpa to the pan. Stir to combine. Taste and adjust salt if needed.
- Create 6 wells in the tomato mixture and crack an egg into each well. Season the eggs with a sprinkle of flaky salt and freshly cracked black pepper.
- Cover the pan with a lid and let it simmer on medium heat. Cook the eggs to your desired doneness. Approximately 5 minutes will yield mostly firm eggs with slightly runny yolks. For runnier eggs, simmer for 3-4 minutes. Keep a close eye on them as they cook quickly.
- While the eggs are cooking, melt the salted butter in a small pan. Stir in 1 teaspoon of Aleppo pepper flakes. Simmer for about 1 minute, then remove from heat.
- Once the eggs are cooked, remove the lid, drizzle with a few tablespoons of tahini, and dollop over some thick unsweetened Greek yoghurt.
- Sprinkle with fresh dill and then drizzle over that beautiful chili butter.
- Serve immediately with fresh flatbread or toasted sourdough. Enjoy!
NOTES
- Adjust the amount of Aleppo pepper or chili flakes to your preferred level of spiciness.
- Ensure your tahini is well stirred before drizzling for a smooth consistency.
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