Shakshouka - Rosella


Makes: 4 | Prep: 15 minutes | Cook: 20 minutes | Difficulty: Easy

Rosella Organic Tomato Sauce Shakshouka


  • 2 tbsp olive oil
  • 1/2 brown onion, diced
  • 1/2 large red capsicum, diced
  • 1-2 cloves garlic, minced
  • 1/4 cup Rosella Organic Tomato Sauce
  • 1 teaspoon ground cumin
  • ½ tsp smoked paprika
  • 1 x 400g can crushed tomatoes
  • 2 tbsp chopped fresh coriander and flat-leaf parsley
  • Freshly ground black pepper, to taste
  • 4 large eggs
  • ½ cup crumbled feta
  • Crusty bread or pita, extra herbs and chilli flakes for serving


Step 1:

Preheat the oven to 180 degrees.

Heat the oil over medium heat in a oven safe pan. Cook the onion and capsicum for around 5 minutes, stirring continuously, or until the onion is translucent.

Step 2:

Add the garlic, cumin and paprika – stir for a minute or so or until fragrant. Add the tinned tomatoes and Rosella Organic Tomato Sauce, coriander and parsley. Allow

to simmer for 5 minutes.

Step 3:

Turn off the heat. Use the back of a spoon to make 4 small wells near the perimeter of the frying pan, then crack an egg into the wells. Carefully transfer the frying

pan to the oven and cook for a further 6-8 minutes. They’re done when the egg-white are opaque and the yolk retains a small amount of jiggle when the pan is


Step 4:

Serve topped with extra herbs, crumbled feta, chilli flakes and warmed pita bread. Serves 4.

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