Shakshuka Eggs

Yield: 4 servings


  • 1 tbsp olive oil
  • 1/2 red onion, peeled & finely chopped
  • 2 cloves crushed garlic
  • 1 red capsicum, cut into slices
  • 2 tsp cumin
  • 2 tsp sweet paprika
  • 1 tsp cayenne pepper
  • 1 1/2 cups crushed tomatoes
  • 50g crumbled feta or torn mozzarella
  • 2 small eggs
  • Coriander & 800g McCain Crispers to serve


  1. Deep fry McCain Crispers as instructed and drain.
  2. Heat olive oil in a small skillet pan and fry off onion, garlic, capsicum and spices until softened.
  3. Add crushed tomatoes, reduce heat and warm through.
  4. Make two wells in the tomato mixture, and break eggs into these, allow to poach, finishing quickly under a grill or salamander.
  5. Remove from the heat, add feta and fresh coriander and serve warm with loads of McCain Crispers for dipping.