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Rushtown Shakshuka for Brunch or Dinner

A Middle Eastern & North African classic. Rushtown Cage Free eggs poached in a rich, spiced tomato sauce. Perfect for brunch or dinner!
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COURSE Main Course
SERVINGS 4 people

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili flakes, optional, for heat
  • 1 can, 400g / 14oz chopped tomatoes (or 5 fresh ripe tomatoes, chopped)
  • 2 tbsp tomato paste
  • Salt & black pepper, to taste
  • 4 –6 Rushtown Cage Free Large Eggs
  • Fresh parsley or cilantro, chopped (for garnish)
  • Crumbled feta or goat cheese, optional

Instructions
 

  • Sauté the base:
    Heat olive oil in a large skillet or cast-iron pan over medium heat. Add onion and bell pepper, cook 5–7 minutes until softened.
  • Build flavor:
    Stir in garlic, cumin, smoked paprika, and chili flakes. Cook 1–2 minutes until fragrant.
  • Tomato sauce:
    Add chopped tomatoes and tomato paste. Season with salt and pepper. Simmer uncovered for 10–15 minutes until thickened (stir occasionally).
  • Add eggs:
    Make small wells in the sauce and crack an egg into each. Cover the pan and cook 6–8 minutes, until whites are set but yolks remain runny (or longer if you prefer firmer yolks).
  • Finish & serve:
    Sprinkle with parsley/cilantro and optional feta. Serve hot with crusty bread, pita, or warm flatbread