Spicy Breakfast Shakshuka
Cook Time 20 mins
Prep Time 10min
Servings 4

2 tablespoons olive oil 

1/2 cup yellow onion, peeled and diced 

1/2 cup red capsicum, diced 

2 garlic cloves, peeled and minced 

1 teaspoon ground cumin 

1 jar TRUFF Black Truffle Arrabbiata 

6 eggs 

1/2 teaspoon salt 

1/4 teaspoon black pepper 

2 teaspoons TRUFF Black Truffle Oil 

1/4 cup feta cheese crumbles 

2 tablespoons fresh coriander, chopped 

Rustic bread or toasted naan for dipping 

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Spicy Breakfast Shakshuka

We serve up this breakfast classic with a side of heat! Shakshuka is a warmly spiced vegetarian dish originating in Northern Africa and the Middle East. Instead of canned tomatoes, we opted to use our Black Truffle Arrabbiata Sauce. 

Seasoning the Arrabbiata Sauce with a little cumin and simmering it with the classic Shakshuka ingredients of onion, red capsicum, and garlic we achieve those tell-tale flavours with a TRUFF twist.


  1. Heat olive oil in a large pan over medium-high heat. Once hot, add the onion, pepper, and garlic, stir to combine, and sauté for 3 minutes or until the veggies are tender-crisp.
  2. Add the cumin and sauté for another minute more before adding the Arrabbiata Sauce, stir to combine. Bring the mixture to a low simmer and reduce heat to medium-low.
  3. Make 6 divots in the sauce, just large enough to comfortably hold the eggs. Crack eggs into the divots, season with salt and pepper, and cook for 6-8 minutes or until the egg whites are firm.
  4. Remove from the heat, drizzle with truffle oil, and sprinkle with feta cheese crumbles and coriander. Serve with rustic bread slices or toasted naan for dipping.

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