Shakshuka on Toasted Ciabatta
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Shakshuka on Toasted Ciabatta

Shakshuka on Toasted Ciabatta

Serves 2 | with Greek Style Cheese, Bell Pepper and Parsley

Shakshuka is a delicious breakfast recipe popular in many parts of North Africa and the Middle East, but enjoyed all over the world.

This take on the classic is served on toasted ciabatta and topped with a scattering of parsley and Greek style cheese - yum!

Egg(s) not included
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time15 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

1 bunch(es)

Flat Leaf Parsley

2 unit(s)


(Contains Cereals containing gluten)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

100 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

2 unit(s)


1 tsp



Nutritional information

Energy (kJ)2137 kJ
Energy (kcal)511 kcal
Fat19.6 g
of which saturates9.9 g
Carbohydrate59 g
of which sugars17.8 g
Protein24.9 g
Salt3.98 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Large Frying Pan


Get Prepped

a) If you don't have a toaster, preheat your grill to high. Boil a half-full kettle.

b) Pour the boiled water into a medium saucepan and bring to the boil. Boil the eggs (see pantry for amount) for 7-8 mins. Drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked.

c) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.

d) Roughly chop the parsley (stalks and all).

e) Halve the ciabatta.

Make the Sauce

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the bell pepper and season with salt and pepper. Fry, stirring, until just soft, 3-4 mins.

c) Add the chopped tomatoes, sugar (see pantry for amount) and three quarters of the parsley to the pan. Cook, stirring, until piping hot, 1-2 mins.

Assemble and Serve

a) While the sauce cooks, toast the ciabatta halves in your toaster until golden. Alternatively, grill on the top shelf until golden, 2-3 mins.

b) Once cooked and cooled, remove the eggs from their shells and cut them in half vertically.

c) Share the toasted ciabatta halves between 2 serving plates and top with the tomato sauce.

d) Place half an egg, cut-side up, on top of each ciabatta half. Crumble over the Greek style salad cheese and sprinkle over the remaining parsley to finish.