Shatta Shakshuka

Shakshuka is well known for bringing that warmth, comfort, and colour to the table, but a spoonful of Bird’s Eye Shatta takes it somewhere even better. This Shatta Shakshuka recipe layers rich tomatoes, soft eggs, and fresh Palestinian heat into one easy breakfast or brunch. Serve it straight from the pan, tear into it with bread, and let the shatta do what it does best.

Ingredients

For the Tomato Base

• 1 tbsp olive oil
• 1 onion, finely diced
• 1 red pepper, chopped
• 2 cloves garlic, minced
• 2 fresh tomatoes, diced
• 1 tbsp tomato puree
• 2 tbsp Fil’s Bird’s Eye Shatta
• 400g chopped tomatoes (1 tin)
• 1 tsp ground cumin
• Salt and pepper, to taste

For the Eggs

• 4 medium sized eggs

To Serve

• Fresh parsley, for garnish
• Toasted bread (Arabic khobz or sourdough work great)

Method

1. Start by cooking the tomato base: Heat olive oil in a large pan. Add onion and red pepper, cooking for 5 minutes until soft.
2. Stir in garlic, tomato puree and Fil’s Bird’s Eye Shatta, cooking for 1 minute until fragrant.
3. Add chopped tomatoes, cumin, salt, and pepper. Simmer for 10 minutes until slightly thickened
4. Then your eggs: Make small wells in the sauce and crack in the eggs.
5. Cover the pan and cook for 5–8 minutes until eggs are just set
6. To serve: Sprinkle with parsley, spoon on Fil’s Bird’s Eye Shatta, and serve straight from the pan with warm pita or bread.

Sahtein and Enjoy